Growing up, holiday baking was a family tradition. There was nothing better than hot chocolate with a handful of Grandma’s bite sized icebox cookies or snowballs, right from the fridge or freezer (don’t knock it ‘til you’ve tried it).
That all went out the window when we gave up grain and sugar, but we’ve come up with a compromise that’s reminiscent of these two favorites. We call these Maple Pecan Tigernut Shortbread cookies, and they’re sugar-free, grain and gluten-free, and vegan. And yes, we’re still eating them cold.Print
Maple Pecan Tigernut Shortbread
- Line two large rimmed baking sheets with Silpat or parchment paper, place one oven rack at center position and one just above it, and preheat oven to 350 degrees F.
- Add the tigernut flour to a large bowl and mix on lowest speed with a hand mixer to break up any lumps. If necessary, break up any remaining lumps by hand. Add the Lakanto Powdered Sweetener, pecans, and salt and combine.
- Measure and melt the coconut butter in a glass measuring cup (15-second intervals in the microwave until soft) then add the boiling water, and Lakanto Maple Flavored Syrup. Stir to combine, add the vanilla, then add the wet mixture to the dry mixture.
- Mix on low-medium with a hand mixer until well combined. The dough will be very dry and crumbly at first, but it comes together in a thick, heavy dough.
- Use a small cookie scoop to scoop tightly packed balls of dough onto the prepared baking sheets (we got 32 scoops). The cookies do not spread, so you should be able to get them all onto two large sheets.
- Use the bottom of a glass or measuring scoop to press each ball into a thin circle (about 1/4″ thick). Tip: Use a small piece of parchment paper between the dough and the glass or scoop to prevent sticking.
- Place the pressed cookies in the oven and bake for 8 minutes. Rotate the trays between the racks and bake another 7 minutes (total of 15 minutes).
- Transfer cookies to a wire rack and cool completely before serving. These are fantastic served chilled. Dust lightly with Powdered Lakanto for serving, if desired.
Refrigerate in an airtight container up to a week.
Freeze in a reusable silicone zip top bag with air removed up to 3 months.
Keywords: TIGERNUT COOKIES, TIGERNUT SHORTBREAD, PECANS, MAPLE PECAN, LAKANTO, PECAN SANDIES, SHORTBREAD, VEGAN, PLANTBASED, PLANT-BASED, VEGETARIAN, SUGAR-FREE, GRAIN-FREE, GLUTEN-FREE, PALEO