Pecan Crisps

5 from 1 vote

Thin and crispy with a bit of chew, these buttery cookies feature toasted pecan flavor. The allulose allows for some spread and the monk fruit gives them a bit of a crisp.

Course Dessert

Cuisine American

Keyword american, cookies, dairy-free, dessert, nightshade-free, nut-free, vegetarian

Prep Time 20

Cook Time 20

Total Time 1

Servings

Calories 126kcal

Author Jenny Ross

Ingredients

1 cup almond flour or sunflower seed flour if nut-free
1/2 cup lupin flour
1 tablespoon glucomann
1/2 cup allulose
1/3 cup monk fruit powdered
1/2 teaspoon salt
1/2 cup butter at room temperature, or butter flavored coconut oil if dairy-free
1 egg separated
3 tablespoons coconut beverage or cream
1 teaspoon vanilla
1 cup pecans finely chopped, or sunflower seeds, if nut-free
monk fruit granulated, for pressing

Instructions

Preheat the oven to 375ºF and line a rimmed baking sheet with parchment paper.
Combine almond flour, lupin flour, gelatin, sugar, and salt in a bowl. Mix softened butter, egg yolk, milk, and vanilla in thoroughly using a fork.
Form dough into balls the size of a small walnut. Place on a parchment-lined baking sheet. Press 1/16th of an inch thick with the bottom of a greased glass dipped in granulated monk fruit. Lightly beat the egg white and use it to brush the tops of the pressed cookies before sprinkling with pecans.
Bake about 10 minutes, until golden.

Nutrition