200g or 1 3/4 cup brown rice flour
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.
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.
Rebecca Pytell says
Great flavor combo! And so healthy!!
Audrey @ Unconventional Baker says
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 🙂
Tessa Domestic Diva says
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.