Gluten Free Sugar Free Pecan Sandies

#cookies #dessert #gluten free #sugarfree Sep 04, 2022

These started out as Oatmeal Cookies but quickly morphed into a Pecan Sandie-Just not as sweet and a whole lot better for your gut

Ingredients

1 ¾ cups Gluten Free 1-to-1 Baking Flour. I use Bob's RedMill 1:1 in the blue bag
1 tsp Ground Cinnamon
1 tsp Baking Soda
½ tsp Himalayan or Kosher Salt
1 ¼ cups Fat. I used 1/2 cup Ghee and 3/4 cup Organic Palm Oil Shortening from Grain Brain
1 cup Surkin Gold Brown Sugar Alternative
½ cup Granulated Sugar Alternative from Miss Jones (could use Monk fruit or Swerve, but I like the taste of Miss Jones better)
2 Eggs (or you can make flax eggs if you can't eat eggs)
1 tsp Vanilla Extract
3 cups Gluten Free Old Fashioned Rolled Oats pulsed or chopped
1 cup chopped pecans and walnuts
1/2 cup Lily's dark chocolate baking chips

Directions

To pulse or chop the oats: place rolled oats in a blender or food processor fitted with a metal blade and pulse 3–5 times, until the oats are about one third the original size. Oats may also be chopped by hand on a cutting board.
Preheat oven to 375°F and line two baking sheets with parchment paper.
In a medium bowl, combine flour, cinnamon, baking soda and salt; set aside.
In a large mixing bowl, beat butter, brown sugar and granulated sugar until smooth and creamy, 3–5 minutes. Add eggs and vanilla extract and mix until smooth. Add flour mixture and blend briefly, followed by the oats and nuts and chocolate chips. Mix just until nuts and chips are evenly distributed.
Portion dough onto prepared baking sheets, about 1 tablespoons per cookie, leaving about 2 inches between each cookie. Press the cookies down. Bake until the edges have browned and the center is set, 9–12 minutes. Let cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container

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