Irresistibly crispy and rich, these delicate cookies are easy to make. So light and flavorful, you’d never guess they’re grain-free and Paleo. Enjoy them with a hot Chai Tea Latte, a Paleo Coffee, or just plain. A food processor is helpful, but not required. You’ll need a rolling pin and a cookie cutter (or a jar lid). Yield: about 18 2-inch crispy delicious cookies.
- Sweetener: 6 tablespoons Just Like Sugar Table Top natural chicory root sweetener, or 1 tablespoon PureLo Lo Han Sweetener by Swanson, or 1/4 cup raw honey, or your favorite sweetener.
- 6 tablespoons almond meal
- 1/2 cup arrowroot powder
- 1/4 teaspoon unprocessed salt
- 1 teaspoon baking soda
- 1/2 teaspoon nutritional yeast (optional, for a buttery flavor)
- 1 egg, chilled if possible (See The Best Eggs are Pasture-raised Organic)
- 1/3 cup coconut butter
- 1 teaspoon vanilla
- Zest of 1/2 lemon
- 1/4 teaspoon anise powder, optional
- 1/2 cup lightly toasted pecans, chopped (See All About Nuts)
- Preheat oven to 350 degrees F. Prepare a cookie sheet covered with parchment paper.
- In a dry food processor with the “S” blade, add the dry ingredients: sweetener, almond meal, arrowroot powder, salt, baking soda, and nutritional yeast, if using. Process well until it is a fine powder.
- To the dry ingredients in the food processor, add egg, coconut butter, vanilla, lemon zest, and anise, if using. Process well. It will become a thick dough.
- Add pecans and pulse briefly so they remain in large-ish pieces.
- Cut a piece of plastic wrap, parchment paper, or use a plastic bag. Dump the dough onto it and make a ball. Then flatten it to about 1 inch thick. Wrap the dough and chill about 15 minutes. This is optional, and it helps the dough to stay together when you’re rolling it out.
- Prepare 2 squares of parchment paper about 14 inches wide. On a flat cool surface, use a rolling pin to roll out the dough to about 1/4-inch thick. Cut the dough into rounds (or squares) and place on a baking sheet covered with parchment paper, about 1/8 inch apart. I used a 2-inch scalloped biscuit cutter
- Bake 16 to 18 minutes, until they just barely begin to show some color. Remove from the oven and cool on a rack.