Soft Cinnamon Pecan Gluten-Free Christmas Cookies

Author:
Prep Time 30min Cook Time 11min

Ingredients

Cookies

  • 6 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 40 grams blanched almond flour
  • 70 grams finely ground pecans, using a spice grinder
  • 65 grams tapioca starch
  • 80 grams sorghum flour
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • pinch of cloves
  • 1/8 teaspoon fresh grated nutmeg

Icing

  • 1/2 cup powdered sugar
  • 3 tablespoons whole milk
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon cinnamon
  • pinch of salt 

Directions

In a stand mixer, cream butter and sugar on medium speed for 3 minutes until light and fluffy. Add egg and vanilla and mix on low speed to combine. 

In a separate bowl, combine almond flour, ground pecans, tapioca starch, sorghum flour, salt, baking soda, cinnamon, cloves, and nutmeg. 

Add 1/3 of dry ingredients to stand mixer, and mix on low to combine, then add the next 1/3, then the final 1/3. Mix until completely combined and no flour streaks remain. 

With your hands, roll dough into 1 1/2 inch balls and place on a parchment lined baking sheet. When finished, put pan in freezer for 20 minutes. 

While pan is in freezer, preheat oven to 350 degrees F. Bake for 11 minutes and remove from oven, and let cool on pan for 3 minutes. 

Place on a cooling rack. 

Mix all icing ingredients together, and when cookies are cool, drizzle. If you make ahead of time, store covered in an airtight container, with parchment in between layers so icing doesn't stick. 

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Recipe Notes

Adapted from Snixy Kitchen's Gluten-Free Snickerdoodles

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