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Soft Cinnamon Pecan Gluten-Free Christmas Cookies

Soft Cinnamon Pecan Gluten-Free Christmas Cookies

  • 30 minuets
  • 18 ingredients
  • Pecans
  • Easy
  • Update Ingredients

Ingredients

  • 6 tbsp butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 40 grams blanched almond flour
  • 70 grams Diamond of California¬ģ Pecan Halves, finely ground, using a spice grinder
  • 65 grams tapioca starch
  • 80 grams sorghum flour
  • 1/4 tsp kosher salt
  • 1/2 tsp baking soda
  • 3/4 tsp ground cinnamon
  • pinch of cloves
  • 1/8 tsp fresh grated nutmeg
  • Icing
  • 1/2 cup powdered sugar
  • 3 tbsp whole milk
  • 1/2 tsp almond extract
  • 1/4 tsp cinnamon
  • pinch of salt

The Steps

  1. In a stand mixer, cream butter and sugar on medium speed for 3 minutes until light and fluffy. Add
    egg and vanilla and mix on low speed to combine.
  2. In a separate bowl, combine almond flour, ground pecans, tapioca starch, sorghum flour, salt, baking
    soda, cinnamon, cloves, and nutmeg.
  3. Add 1/3 of dry ingredients to stand mixer, and mix on low to combine, then add the next 1/3, then the
    final 1/3. Mix until completely combined and no flour streaks remain.
  4. With your hands, roll dough into 1 1/2 inch balls and place on a parchment-lined baking sheet. When
    finished, put the pan in the freezer for 20 minutes.
  5. While the pan is in the freezer, preheat oven to 350 degrees F. Bake for 11 minutes and remove
    from oven, and let cool on pan for 3 minutes.
  6. Place on a cooling rack.
  7. Mix all icing ingredients together, and when cookies are cool, drizzle. If you make ahead of time,
    store covered in an airtight container, with parchment in between layers so icing doesn’t stick.
RECIPE CONTRIBUTED BY HEARTBEET KITCHEN

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