▷ GLUTEN FREE SLICE AND BAKE MAPLE PECAN SHORTBREAD COOKIES

Gluten-Free » GLUTEN FREE SLICE AND BAKE MAPLE PECAN SHORTBREAD COOKIES

Indulge in our gluten-free slice and bake maple pecan shortbread cookies. Perfectly sweet, buttery, and easy to make for any occasion!

Deliciously Nutty Treats for Everyone!

These Gluten Free Maple Pecan Shortbread Cookies are a delightful treat that successfully mimic the taste and texture of traditional shortbread, all while being made with almond flour. This egg-free recipe is perfect for those looking for a gluten-free alternative without sacrificing flavor. The cookies are designed to be slice-and-bake, which means they can be prepared ahead of time and stored in the refrigerator for a convenient baking option when cravings strike.

The ingredient list is simple yet effective, featuring key components such as unsalted butter, confectioners’ sugar, cinnamon, and maple syrup, along with chopped pecans for added texture and flavor. For those looking to make the recipe dairy-free, substituting the butter with a non-dairy alternative is recommended. This flexibility allows for variations while still maintaining the essence of a classic shortbread cookie.

Indulge in a Sweet Symphony of Crunch and Flavor: Effortlessly Crafted Maple Pecan Delights!

Hey there welcome to the channel today let’s make some gluten-free slice and bake cookies we’re going to make glutenfree maple pecan shortbread cookies I’m Jamie with Savory saver I share gluten-free recipes tips tricks and resources to make your gluten-free lifestyle easier so please consider hitting subscribe and let’s slice and.

Bake up some cookies all right so today’s recipe comes from the website simply quinoa I was looking around actually on the King Arthur website and found this recipe which link back to that ingredients will be listed in the description and let’s just go over those for a minute so in the ingredients there’s not a whole lot.

Of stuff in it that’s difficult uh these are almond flour based so if you have a nut allergy of course you won’t be able to make these or if you just don’t keep almond flour in the house you may be able to sub that for a gluten-free one for one but I don’t know if that’s going to work for you or not so if you give that a try leave it in the comments.

Below couple other things to note there’s no eggs in this recipe so they are eggree and the only Dairy ingredient in this recipe is butter and it’s not very much of it so I would totally swap that out for your favorite vegan butter if you want to keep them dairyfree these are slice and bake so let’s get the dough put together so we can get it.

Chilled all right so this recipe is dump everything into the bowl and mix it up pretty much so I’ve got one cup of of almond flour I am using Blue Diamond almond flour of course King Arthur says to use theirs but it’s almond flour so I’ve got blue diamond almond flour in here use whatever almond flour you like best to that I’m going to add 3 tbspoon.

Of unsalted butter it was not softened out of my fridge of course so I just microwaved it for about 20 seconds just to soften it up some room temperature would probably be best next I’m going to add 3 tbspoon of powdered sugar 1 teaspoon of ground cinnamon an e/ of a teaspoon just fine salt I’m just using table salt I’m going.

To add 2 tpoon of pure maple syrup this is an optional ingredient it does say that you can add an e/ of a teaspoon of maple flavoring I am going to use that it’s just going to intensify the maple flavoring if you don’t use any kind of flavorings like this or you’re worried about the gluten-free you know ingredients in it it’s optional you can.

Totally leave it out I will try to link below to options that may be suitable for gluten-free and anything like that if I can find any finally I’m going to add a half a teaspoon of vanilla extract off to the side here I have 1/3 of a cup of chopped pecans and we’re going to stir those in after after or fold them in I’ve got the.

Spatula here so I’m going to mix this up first and then we’ll fold these in I am going to use my mixer you want to mix it on low just until everything comes together as a dough totally could do this by hand if you didn’t want to dig out the mixer because I don’t think it’s going to be a problem to do it by hand all right guys I’ve been mixing.

This for about a minute does that look like a dough to you me either so let’s see if hand mixing it is actually better if that Butter’s softened it’ll mix faster so that could be part of my issue I actually think that this is going much better kind of creaming everything together like you would butter and sugar.

Together all right that looks like a dough to me and much easier with this let’s add in our pecans and get those all mixed in and probably with the pecans I’ve got a couple pieces that are decent size probably the finer you chop them the better you don’t want it to be flour but you don’t want super big hunks of.

It all right guys that looks pretty mixed in to me I will say It’s relatively dark and I think that’s because of the extract that I used so if you’re not using that yours may be a little lighter than that I think it’s probably why the they’re so dark and brown not that it’s a bad thing just if yours look lighter than this and you.

Haven’t used the extract that’s most likely why all right let’s get this onto some plastic wrap all right now we have to shape this into a log so you want to spread it out and then we can roll it out more from there.

All right this should make about 20 cookies they’re going to be cut about a four of an inch so if we’re doing a four of an inch and 20 cookies then you’re going to want this to be what’s that about 5 in long we should get four cookies per inch of dough so I’m going to call that good I’m going to continue to roll.

It I’m going to twist the ends and I’m going same direction each way kind of like you would if you were making a compound butter to chill it down all right guys I’m going to call that good one of the suggestions in the comments was that if you have an empty paper towel tube then you could roll this up and then put this in the paper towel.

Tube to keep everything nice and round I’m not going to worry about it we’re going to go a little more rustic here like we typically do so this needs to chill for about an hour you want it firm so if it goes 2 hours great if it goes till tomorrow tomorrow even better probably so let’s get this chilled down and then we’ll get it sliced up and.

Baked off all right guys so it’s actually been about 2 hours I checked it at the hourong mark and it just wasn’t firm enough for me that I felt that I could slice it up well so it is 2 hours in I’ve got my oven preheating to 350° so let’s get these sliced and put on a cookie sheet okay so I’ve got a cookie sheet here it’s a great big one it’s.

Going to make about 20 cookies the original rest piece said to use parchment paper I’m actually just going to slice and put it on this because it is non-stick so let’s just start by slicing off an end and I’m going to put those to the side cuz I might just try to shape it.

After so I’ve got a straight edge here I’m going to see how that works the pecans might get in the way so we’ll see how that goes guys it looks like they’re slicing really nicely they’re not perfectly round but that’s okay and then if they break up a little.

Bit I’ve just pushed it back together all right this last little bit our oven is ready let’s just see if I can’t shape it well that’s pretty odd shaped that might be the taste test one so here we go everything’s on the one sheet I’ve got 4 8 12 16 20 23 so I’ve got a couple extras so evidently my.

Slicing like this one here isn’t perfect so let’s get these baked off we’re going to bake them 12 to 14 minutes until they’re lightly browned then I’m going to take them out of the oven let them cool on the pan for 10 minutes and then transfer them to a wire rack to cool completely we’ll give them a taste as soon as they’re.

ready all right so it’s been 12 minute cook time 10 minutes cooling on the pan and then I transferred them to a rack and they’re actually cool enough to try now so we’re going to do that let’s take a look at a couple of them so that’s what one looks like it is lightly brown around the edges it is a.

Little darker on the back and guys you need to remember that cookie sheets are all different so just keep an eye on your baked time it might only take 10 or 11 minutes instead of the 12 to 14 also these are almond flour based so there’s extra oils in there that are not going to be in those gluten-free flour Blends so that’s part of the reason the.

Browning is so good so just keep an eye on that I don’t think it’s going to ruin them at all but it did make you know mine are a little Browner than they probably should be you do want to cut them to size because that was one of the thin ones and that’s the top and it’s a lot darker than this one is so that’s okay not a problem I don’t think we’ll.

Try one of those as well in fact why don’t we try that’s one that had the really thin Edge let me try that one first so that one did cook just a little too long but it actually has a decent texture to it it tastes like a shortbread cookie which I like so I’m not mad at that I am going to try one of the light ones though because I.

Think we’ll get a better feel for the taste so that one’s got a bunch of pecans in it and it’s a good color I really like the texture of these they are just as good as a regular shortbread cookie they have that crispness to it and I really like that texture the pecans are tasty they’ve toasted up in those cookies so I like.

The texture that those add as well as the flavor the cinnamon honestly I can’t really taste the cinnamon in it yeah I really honestly can’t taste the cinnamon in it I’m not really sure why there might be a little bit at the end a teaspoon is quite a bit of cinnamon in something that size but I’m sure it’s not hurting the flavor I like.

Cinnamon so I’m okay with that finally the maple is very very subtle I don’t taste a lot of it and it’s actually kind at the very end so I am glad I added that extract so if you use extracts and have maple extract I think I would definitely use that okay guys likes and dislikes I like they were easy to put together I like.

That I had the ingredients on hand wasn’t difficult not a whole lot of time to do it I like that I could pop them in the fridge and get that dough cold and just slice them and go that means I could make them today or I could make them and make bake them off tomorrow I really like that aspect of it I think these would be fine even for a couple.

Days in the fridge maybe even Frozen and then slice and bake when you need them taste is very good I would I would make these again they’re a good cookie as long as you can have nothing and like almond flour and I really don’t I don’t think they taste like almond flour per se they taste like shortbread cookies guys I really don’t have any dislikes.

With this recipe I think it came out good I think it’s worth trying we’ll see if Tara likes them or not when she gets home I will try to remember to leave that in the comments below I will link down below to the full recipe the the recipe author was from Simply quinoa but when I actually tried to go to the website I couldn’t find the.

Actual recipe there so I will link down below back to King Arthur Baking where all the directions and ingredients will be ingredients will be listed below as well as maybe an extract or two if I can find them gluten-free for you guys in case you don’t have access to that other than that guys leave me your comments below your questions I’ll try to answer.

I want to thank you so much for watching and I hope to see you in the next video