• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

Almond Flour Cookies With Pecans For A Southern Flair

Ingredients

For the Cookies:

2 cups blanched almond flour

1 cup granulated sugar plus extra for rolling

1/2 cup unsalted butter, melted

1 large egg

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

1/2 cup chopped pecans

1 cup almond flour

Almond flour is a gluten-free flour made from finely floor almonds.

It is an effective supply of dietary fiber, protein, and wholesome fat.

Almond flour can be utilized in a wide selection of baking recipes, including cookies, desserts, and muffins.

For this recipe, you’ll need 1 cup of almond flour.

1/2 cup butter, softened

– half of cup butter, softened

1/4 cup granulated sugar

1/4 cup granulated sugar

1/4 cup brown sugar

Brown sugar, a type of unrefined sugar, provides a moist and chewy texture to those cookies.

Its distinct molasses taste complements the nutty taste of the almond flour and the buttery pecans.

The 1/4 cup of brown sugar in this recipe supplies the perfect balance of sweetness without overpowering the opposite elements.

1 giant egg

Eggs are a standard ingredient in baking, they usually serve a number of essential capabilities.

They provide construction to baked goods by binding the components collectively.

Eggs also add richness and flavor, and they help to leaven baked goods by creating air pockets.

In this recipe, one large egg is used to bind the elements collectively and add richness and taste to the cookies.

1 teaspoon vanilla extract

The flaky, buttery, and tender vegan cookies are filled with flavors of vanilla and pecans. These cookies require only a handful of straightforward ingredients that you just in all probability have already got on hand.

Here’s a list of components you’ll must get started:

• 1 cup (120g) almond flour
• 1/2 cup (40g) coconut flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 5 tablespoons (70g) unsalted vegan butter, melted
• 1/2 cup (100g) coconut sugar
• 1 teaspoon vanilla extract
• 1/4 cup (20g) chopped pecans

1/2 teaspoon baking soda

Ingredients

• 1 half of cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, melted
• 1/2 cup maple syrup
• 1 tablespoon vanilla extract
• 1 egg, beaten
• 1 cup chopped pecans

1/4 teaspoon salt

Ingredients:

– 1 1/2 cups almond flour

– 1/2 cup granulated sugar

– 1/4 teaspoon salt

– 1/2 cup unsalted butter, softened

– 1 giant egg

– 1 teaspoon vanilla extract

– 1 cup chopped pecans

For the Pecan Topping:

1 cup uncooked pecans

1/2 cup maple syrup

2 tablespoons butter, melted

1/4 teaspoon floor cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup pecans, chopped

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup monk fruit sweetener or other granular sweetener
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 cup pecans, chopped

1/4 cup brown sugar

1/4 cup brown sugar

1 tablespoon allpurpose flour

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

1 tablespoon all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon almond extract

2 massive eggs

3 cups old style rolled oats

2 cups sliced almonds

1 cup chopped pecans

1/4 teaspoon floor cinnamon

Ground cinnamon is a typical ingredient in lots of recipes, together with baked goods, desserts, and savory dishes. It is made from cinnamon bark that has been dried and ground right into a powder. Ground cinnamon has a warm and candy flavor with a barely spicy undertone. When utilized in baking, ground cinnamon may help to boost the flavour of different spices, similar to nutmeg and ginger. It can be used to add a touch of sweetness to dishes without adding sugar. In this recipe, floor cinnamon is used to taste the almond flour cookies. It adds a heat and inviting flavor that pairs well with the pecans.

1 tablespoon butter, melted

Ingredients:

1 tablespoon butter, melted

Instructions

To Make the Cookies:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

In a big bowl, combine Almond Flour Cookies Recipe flour, coconut flour, brown sugar substitute, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, whisk collectively eggs, butter, and vanilla extract.

Add moist elements to dry components and mix well.

Fold in pecans.

Drop dough by rounded tablespoons onto ready baking sheet, spacing about 2 inches aside.

Bake for 10-12 minutes, or till edges are golden brown.

Let cool on baking sheet for a few minutes before transferring to a wire rack to chill fully.

Enjoy!

Preheat oven to 350 levels F (175 degrees C).

To start, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Line a baking sheet with parchment paper.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a big bowl, cream together the butter, granulated sugar, and brown sugar until gentle and fluffy.

Cream collectively the butter, granulated sugar, and brown sugar till gentle and fluffy in a large bowl.

Beat in the egg and vanilla extract.

Line the baking sheet with parchment paper or a silicone baking mat.

Preheat the oven to 350 degrees F (175 levels C).

In a bowl, cream collectively the butter and sugar till light and fluffy.

Beat within the egg and vanilla extract.

Add the almond flour and baking powder.

Stir in the chopped pecans.

Drop the dough by rounded tablespoons onto the ready baking sheet.

Bake for 10-12 minutes, or till the perimeters are golden brown.

Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.

In a separate bowl, whisk together the almond flour, baking soda, and salt.

In a separate bowl, whisk collectively the almond flour, baking soda, and salt.

Gradually add the dry components to the moist ingredients, mixing till just mixed.

Once the moist components are thoroughly mixed, gradually add the dry ingredients. Start by including a small quantity of the dry elements at a time, and blend until simply combined. Repeat this course of till all of the dry elements have been integrated. Do not overmix the batter, as this can end in powerful cookies.

To Make the Pecan Topping:

To Make the Pecan Topping:

– In a medium bowl, mix the pecans, brown sugar, and cinnamon.

– Add the melted butter and stir to combine.

– Set apart until ready to use.

In a small bowl, mix the pecans, brown sugar, flour, cinnamon, and melted butter.

• In a small bowl, combine the pecans, brown sugar, flour, cinnamon, and melted butter until well mixed.

Stir till nicely mixed.

In a big bowl, whisk together the almond flour, coconut flour, baking powder, and salt.

In a separate bowl, cream collectively the butter, coconut oil, and sugar until mild and fluffy.

Add the eggs separately, beating well after every addition.

Gradually add the dry ingredients to the wet elements, mixing until just combined.

Fold within the pecans.

Drop the dough by rounded tablespoons onto a baking sheet lined with parchment paper.

Bake at 350 degrees F for 10-12 minutes, or till the perimeters are golden brown.

Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.

Drop the cookie dough by rounded tablespoons onto the ready baking sheet.

Drop the cookie dough by rounded tablespoons onto the prepared baking sheet.

Sprinkle the pecan topping over the cookies.

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

In a medium bowl, cream collectively the butter and sugar till gentle and fluffy.

Beat in the eggs and vanilla extract.

In a separate bowl, whisk together the almond flour, baking powder, baking soda, salt, and cinnamon.

Gradually add the dry components to the moist components, mixing until just combined.

Stir within the pecans.

Roll the dough into 1-inch balls and place on the ready baking sheets.

Flatten the balls slightly with the underside of a glass.

In a small bowl, mix the brown sugar, chopped pecans, and melted butter.

Sprinkle the pecan topping over the cookies.

Bake for 10-12 minutes, or till the sides are golden brown.

Let cool on the baking sheets for a couple of minutes earlier than transferring to a wire rack to cool completely.

To Bake:

Instructions To Bake:

1. Position rack in the heart oven, preheat to 350 degrees F (175 degrees C).
2. Line a cookie sheet with parchment paper.
3. In a large bowl, cream collectively the butter and sugar until light and fluffy.
4. Beat within the almond flour and salt.
5. Stir within the chopped pecans.
6. Drop the dough by rounded tablespoons onto the prepared cookie sheet.
7. Bake for 10-12 minutes, or till the edges are simply beginning to brown.
8. Let the cookies cool on the cookie sheet for a few minutes earlier than transferring to a wire rack to cool utterly.

Bake for 1012 minutes, or till the edges are golden brown.

– Bake the cookies for 10-12 minutes, or till the perimeters are golden brown.

Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.

– Let cool on the baking sheet for a few minutes before transferring to a wire rack to completely cool.

Tips

For a chewier cookie, bake for 1214 minutes.

For a chewier cookie, bake for 12-14 minutes.

For a crispier cookie, bake for 1012 minutes.

Crispier cookies

For a crispier cookie, bake for 10-12 minutes.

Store the cookies in an hermetic container at room temperature for up to 3 days.

Tips:

Store the cookies in an airtight container at room temperature for up to 3 days.

The cookies can be frozen for as a lot as 2 months.

To freeze the cookies, place them in a single layer on a baking sheet and freeze for 1 hour.

Once the cookies are frozen, switch them to an airtight container.

To thaw the cookies, take away them from the freezer and permit them to thaw at room temperature for 1 hour.