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Pecan Flour Spice Cookies (GF, DF)

Chewy spice cookies made with toasted pecan flour, cinnamon, allspice, and a hint of orange - perfect for the holidays! Gluten free, grain free, dairy free.
Prep Time 20 minutes
Cook Time 15 minutes
Cooking time 10 minutes
Total Time 45 minutes
Servings 36 Cookies

Ingredients

Instructions

  • Preheat oven to 350 degrees. Spread all 4 cups of pecan halves evenly between two rimmed baking sheets and toast for 8-10 minutes.
  • While the pecans are toasting, cream the palm shortening, sugars, and maple in a stand mixer. Add eggs and vanilla, and continue to beat until smooth.
  • Once the pecans are done, remove from the oven. Set 1 cup of pecans aside for later and pulse the remaining 3 cups in a food processor. For smaller food processors, do this in two batches to ensure you get a uniform texture. You want a fairly fine crumb like appearance (it won't be as fine as store bought nut flours) - don't overdo it, or you'll have pecan butter!
  • In a large bowl, combine the pulsed pecans, coconut flour, shredded coconut, soda, salt, spices, and orange zest.
  • Stir the dry mixture into the wet. Chop the last cup of toasted pecan halves you set aside and add them to the batter.
  • Use a mini ice cream scoop to place level scoops of cookie dough onto two parchment lined baking sheets. (Level scoops will make about 36 medium size cookies - use heaping scoops for about 24 larger cookies) Smooth out the edges a bit with your hands if needed, but don't flatten them.
  • Sprinkle with additional sugar before placing them in the oven for 14-18 minutes, or until the surface just begins to brown and is slightly firm to the touch. It may seem like they're not quite done in the middle, but they'll firm up as they cool.
  • Remove from oven (I sometimes sprinkle them again with a little more sugar right when they come out). Allow to cool on the pan for 10 full minutes - set a timer so you don't cut this step short!
  • After the 10 minutes, transfer to a wire rack to cool completely.

Notes

  • Toasting the pecans for the pecan flour is an absolute must for the flavor. It really only takes a few minutes longer, so don’t skip it! 
  • Don’t over bake these. You’ll be tempted to leave them in the oven longer because the center will feel a bit too soft but, I promise, they’ll firm up as they cool.
  • Cooling on the pan for 10 minutes, then cooling completely on a wire rack keeps the bottoms from getting soggy, as can happen with nut flour cookies. 
  • Feel free to sub whatever spices you like and omit the orange zest if you prefer.
  • Walnuts would also work well in place of the pecans.
  • You can freeze the batter or the baked cookies in zipper bag or airtight container.