These buttery, super nutty and delicious cookies come together quiet easily. My daughter and I had them whipped up and ready for baking in just under 15 minutes. They are very simple, and if you do much baking you probably have the ingredients for these in the pantry any day of the week.
There’s a brand of gluten free cookies that makes this variety and I have been known to indulge in one… or four with a cup of coffee for a late night snack or um, the occasional breakfast. They’re not very sweet, their texture is truly sandy, and then melts on the tongue after a few crunchy chews.
When I was little my mom would buy these cookies for herself as a special treat. We kids usually had graham crackers or some sort of striped cookie etc. I always was jealous of her special cookies though. As an adult I can completely understand why they were just for her! They’re way too good to share. 😉 Especially when you’re buying them at the store for over $4 a box and get a whopping 8 in the package.
This recipe cost me about $3 to make and I have more than enough to share with family, friends, babysitters, neighbors etc. I’d say I win this round.
1 cup of Cold Unsalted Butter
1 cup of White Rice Flour
1 cup of Brown Rice Flour
1/2 Cup Brown Sugar
2 Tsp. Guar Gum
1 cup Ground Pecans
1 Tsp. Vanilla or 1 Vanilla Bean
1/2 Tsp. Sea Salt or Non-Iodized Salt
In the food processor pulse the cold butter and the flours together.
Pour into a large mixing bowl when the flour/butter looks similar to sand.
Pour the Pecans into the food processor and pulse until they’re in smallish pieces.
Next add the sugar, gum, salt and combine. Finally add the vanilla and the pecans and use your hands to make all the of the mixture begin to stick together, similar to making pie crusts. Really work your hands into the dough and press it together. When it begins to start sticking together form into into a log shape. Wrap in plastic wrap and place in the fridge for about 30 minutes. Remove when chilled and bake at 350 for about 12 mins. or until just the edges are beginning to brown slightly. Leave on the baking sheet until partially cooled and then move to a cooling wrack to completely cool.
These will be very delicate until cooled. Make sure you let them set on the baking sheet for a few minutes before you try to move them.
CopyRight 2014 Amy Tucker all pictures, recipes and ideas expressed are the sole property of Mom’s Gluten Free Noms.