• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nora's Ingenious Cooking

Delicious whole foods, reinvented: creative sugar-, gluten-, dairy- and egg-free, mostly vegan recipes

  • Home
  • Recipes
  • Contact

Vanilla-pecan cookies (GF, SF, V)

March 10, 2015 By Nora 9 Comments

One of my readers gave me the idea to use the biscuits from my gluten-free, vegan and lowcarb tiramisu as cookies. How very simple! Alright, these are not the shortbread type of biscuits as they started as a sponge cake. Imagine rather soft, moist, airy little bites: the perfect company for any coffee or tea drink, while still vegan and low in carbs!

Vanilla-pecan cookies (GF, SF, V)

I always wished to have a taste of pecan nuts, as they are not exactly common where I live. The American series I watched suggested that there is nothing more delicious than pecan pie, and I even read it in the book Under the Tuscan sun how delicious they were. So, I was very happy to see some pecan nuts turn up on a shelf in the closest health food store (!). It was rather pricey, but I had to have it, so here we go. Of course, these cookies would work with any other sort of nuts or even without them.

Vanilla-pecan cookies (GF, SF, V)

Ingredients for approx. 20 pieces:
200g or 1 3/4 cup brown rice flour

125g or 1 1/4 cup almond flour/ground almonds

250 ml or 1 cup plant milk*

60g or 4 tablespoons coconut oil

1 level teaspoon of baking soda

1 teaspoon apple cider vinegar

1/2 teaspoon stevia powder

1 tablespoon vanilla essence

20 pieces of pecan nuts

* I used almond or soy milk  (approx. 2.5g CH/100 ml) for the carb intake calculation.

Please remember that I use measurements in grams to make my recipes precise and reproducible.  However, I convert them to cups for your convenience with the help of conversion tables. Trust me, it is worth investing in a kitchen scale: The Gluten Free Girl and The Gluten Free Vegan Girl also agree. πŸ˜‰

Vanilla-pecan cookies (GF, SF, V)

  1. Mix plant milk and coconut oil. If coconut oil is solid, heat it slightly to melt.
  2. Add apple cider vinegar and vanilla essence.
  3. In a small bowl, mix brown rice flour, almond flour, stevia powder, baking soda and a pinch of salt.
  4. Pour in liquids and mix well: you should get a batter of pancake-like consistency. Now form 20 cookies with a spoon on baking sheets and put a pecan nut in the middle of each cookie.
  5. Bake at 180 C / 356 F for 15 minutes.
One more recipe that took more time to type than to bake. πŸ™‚
These cookies contain 10g of carbs / piece. They can be kept fresh in an airtight container for 3-4 days. I prefer to keep them in the fridge during hot summer days.

Vanilla-pecan cookies (GF, SF, V)

These cookies were offered at Gluten Free Wednesday, Allergy Free Wednesday and Gluten Free Friday.

Related posts:

Caraway saltines in 30 min. incl. baking! (gluten-free, vegan recipe) Spicy red wine roasted plum oatmeal chia breakfast muffins Cashew-dill dip (dairy-free, gluten-free, vegan recipe) Hazelnut shortbread cookies: sugarfree, gluten-free, vegan recipe

Filed Under: dairy-free, egg-free, gluten-free, soy-free, vegan, vegetarian, yeast-free Tagged With: 30 min, cookies, snack

Previous Post: « Creamy roasted beetroot-pumpkin-carrot curried soup
Next Post: Quick fried veggies quinoa bowl (GF, V) »

Reader Interactions

Comments

  1. Rebecca Pytell says

    March 19, 2015 at 4:01 pm

    Great flavor combo! And so healthy!!

    Reply
  2. Audrey @ Unconventional Baker says

    March 22, 2015 at 8:12 pm

    Love this recipe, and you made me laugh with the pecan story — especially about reading about them in the book! I'm like that too — I find inspiration in the most unexpected places πŸ™‚

    Reply
  3. Tessa Domestic Diva says

    May 8, 2015 at 8:09 am

    these look really good, I am pinning them!

    Reply
  4. Nora says

    May 8, 2015 at 8:10 am

    Thanks so much, Tessa! I'm happy you liked them. πŸ™‚

    Reply
  5. Aiming4Simple says

    May 15, 2015 at 8:49 pm

    I am pinning them too! I grew up with a pecan tree in my backyard– wish I had access to a tree now.

    Reply
  6. Nora says

    May 15, 2015 at 8:50 pm

    I'm glad you're happy with this simple recipe! Pecans seem to be everyone's favorite. πŸ™‚

    Reply
  7. Cat says

    May 15, 2015 at 8:52 pm

    Yay! I love a recipe in grams – SO much easier for me. I keep meaning to buy pecans… they're so expensive but quite possibly my favourite nut! But don't let me near the caramelised ones… DANGER! Hehe

    Reply
  8. Nora says

    May 15, 2015 at 8:55 pm

    This comment has been removed by the author.

    Reply
  9. Nora says

    May 15, 2015 at 8:56 pm

    You have no idea how delighted I feel to read you prefer grams…! πŸ™‚ And yes, I also loved this kind of nuts.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

Primary Sidebar

  • Bloglovin
  • Facebook
  • Pinterest
  • RSS

Hello!

I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

Looking for something?

  • Free from:

Most popular

The most hearty gluten-free bread you ever had! Cashew-mushroom patΓ© - vegan Coconut yogurt - probiotic, vegan Tiramisu - without sugar, gluten, dairy or eggs

Footer

About the author

I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

Sign up via email

Healthy deliciousness delivered straight to your inbox:

  • Bloglovin
  • Facebook
  • Pinterest
  • RSS

Copyright © 2023 · Nora's Ingenious Cooking Privacy Policy