YIELD: 24 COOKIES
Be sure to serve with a tall cold glass of almond or rice milk!
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Ingredients
2 tablespoons water
½ cup non dairy margarine
½ cup olive oil
½ cup confectioners sugar
½ cup sugar
1¼ cups brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 cup chopped pecans, plus 24 whole pecans for topping
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Directions
- Preheat oven to 375 °F.
- Mix the flaxseed meal with the water in a very small bowl.
- Let rest for 5 minutes, or until gelled.
- In a large bowl, mix together the margarine, oil, sugars, and prepared flaxseed meal until blended.
- In a separate bowl, whisk together the brown rice flour, potato starch, tapioca flour, xanthan gum, baking soda, cream of tartar, and salt.
- Add the flour mixture to the sugar mixture and stir well to combine into a slightly oily dough.
- Add the chopped pecans.
- Form into 1-inch balls, place 2 inches apart onto an ungreased cookie sheet and place a single pecan on top of each cookie.
- Bake for 11 minutes, or until lightly golden on the edges.
- Let cool completely before serving.
- Store in an airtight container for up to 1 week.
