Pecan Christmas cookies
This recipe of pecan Christmas cookies is easy, delicious, egg free, dairy free and delicious.
- ½ cup coconut oil
- 1 tablespoon almond butter
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
- ¼ cup sugar
- 1½ teaspoons cinnamon
- ½ teaspoon salt
- 1 cup spelt flour
- ¼ cup pecan
Preheat oven to 350 degrees.
In a large bowl, beat coconut oil until smooth. Gradually add the remaining ingredients in the order they appear in the list of ingredients, integrating each one of them well before adding the next.
The dough must be smooth and very easy to stretch with the roller. At this point, you can make cookie balls or stretch the dough and cut into different forms with a cookie cutter.
Before stretching the dough sprinkle flour on the surface where you are going to work, so it does not stick. When done, put them on a baking tray prepared with baking paper or a silicone mat.
Bake for 15-20 minutes or until firm to touch. Remove from oven and cool completely.
You can add the pecans in the bowl or once the dough is rolled out.
Serving: 4pieces | Calories: 168kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Sodium: 98mg | Potassium: 26mg | Fiber: 2g | Sugar: 6g | Calcium: 12mg | Iron: 1mg