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!
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.
Ingredients for approx. 20 pieces:
200g or 1 3/4 cup brown rice flour
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. 😉
- Mix plant milk and coconut oil. If coconut oil is solid, heat it slightly to melt.
- Add apple cider vinegar and vanilla essence.
- In a small bowl, mix brown rice flour, almond flour, stevia powder, baking soda and a pinch of salt.
- 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.
- Bake at 180 C / 356 F for 15 minutes.
One more recipe that took more time to type than to bake. 🙂
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.
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.
These cookies were offered at Gluten Free Wednesday, Allergy Free Wednesday and Gluten Free Friday.
Great flavor combo! And so healthy!!
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 🙂
these look really good, I am pinning them!
Thanks so much, Tessa! I'm happy you liked them. 🙂
I am pinning them too! I grew up with a pecan tree in my backyard– wish I had access to a tree now.
I'm glad you're happy with this simple recipe! Pecans seem to be everyone's favorite. 🙂
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
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You have no idea how delighted I feel to read you prefer grams…! 🙂 And yes, I also loved this kind of nuts.