A Nutty and Sweet Holiday Treat for your
GFF (Gluten Free Friends)
Prep & Cooking: 20-25 mins
Makes: 1 dozen cookies
1 cup softened plant-based butter or margarine
½ cup of cornstarch
1 ½ cups almond flour (sometimes labelled almond meal)
½ cup confectioners sugar (sometimes labelled icing sugar or powdered sugar)
1 cup quick oats
1 tsp vanilla
Pinch of salt
½ cup chocolate chips
½ cup chopped pecans
Preheat oven to 350°F and line cookie sheets with parchment paper.
In a large bowl, cream together butter and sugar. Add almond meal, cornstarch, salt, and vanilla. Stir to combine. To the batter, add the chopped pecans and chocolate chips; folding in until incorporated.
Using two tablespoons drop dough onto the prepared cookie sheets allowing for a small amount of spreading as the cookies bake.
Bake for 10-12 minutes, watching the cookies closely. The edges of the cookie will be slightly golden when done.
Wait a for the cookies to cool before transferring to a plate or container. These cookies are a little bit crumbly but, if you give them time to cool before moving them they will hold together better.