Pecan Sandies
Preheat oven to 375°F.
- Cook20 min
- Total20 min
- Serves12
- LevelIntermediate
Ingredients
- 1 tbsp. flaxseed meal
- 2 tbsp. water
- ½ cup non dairy margarine
- ½ cup olive oil
- ½ cup confectioners sugar
- ½ cup sugar
- 1¼ cups brown rice flour
- ½ cup potato starch
- ¼ cup tapioca flour
- 1 tsp. xanthan gum
- ½ tsp. baking soda
- ½ tsp. cream of tartar
- ½ tsp. salt
- 1 cup chopped pecans, plus 24 whole pecans for topping
Method
- Preheat oven to 375°F.
- Mix the flaxseed meal with the water in a very small bowl. Let rest for 5 minutes, or until gelled. In a large bowl, mix together the margarine, oil, sugars, and prepared flaxseed meal until blended.
- In a separate bowl, whisk together the brown rice flour, potato starch, tapioca flour, xanthan gum, baking soda, cream of tartar, and salt. Add the flour mixture to the sugar mixture and stir well to combine into a slightly oily dough. Add the chopped pecans.
- Form into 1-inch balls, place 2 inches apart onto an ungreased cookie sheet, and place a single pecan on top of each cookie. Bake for 11 minutes, or until lightly golden on the edges.
- Let cool completely before serving. Store in airtight container for up to 1 week.
