These Coconut Flour Cookies are crisp and crunchy, richly "buttery", and studded with toasty pecans! They're also vegan, gluten-free and refined sugar free.
Course Dessert
Cuisine American
Keyword coconut flour cookies, gluten-free cookies, vegan cookies
Preheat oven to 170 degrees Celsius (340 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
Add the maple syrup, salt, coconut flour, brown rice flour and pecan nuts.
Mix well, adding the milk a little at a time until you get a firm but easily mouldable dough - add a bit extra milk if necessary.
Lay out a sheet of greaseproof baking paper on a counter and roll out the dough until about 1cm or ½ inch thick.
Use a circular cookie cutter to cut shapes out of the dough - you will probably have to roll the dough a few times until you use it all up (you can use any other shape if you don't want to use a circular one).
Transfer the cookies onto a baking tray lined with greased baking paper.
Bake in oven for 20-25 minutes until firm to the touch - bear in mind that they will firm up more once cooled and out of the oven).
Best left to cool completely before eating as they crisp up as they cool .
Leave to cool completely before putting away to store.
Taste best eaten within the day but keep in an airtight container at room temperature for up to a few days (they do become softer the longer you leave them).
Video
Notes
*You MUST use brown rice flour - white rice flour won't create a nice texture.