A diet free of excess packaging was the main reason I became “vegan-ish.” I was looking for a meal plan that focused on food in natural packaging — and less manufacturing. Simply food. Food that is simple.
Which is why I fell in love with a four-ingredient cookie recipe given to me by a friend of mine and vegan, Christina.
Four ingredients. Yeah, I had my doubts. How can a four-ingredient cookie fulfill a sweet tooth craving? So, I put it to the test — I made it for my husband.
“That is like pecan pie . . . in a cookie,” was my husband’s very accurate observation. Nutty, sweet and with just a touch of salt, these vegan shortbread cookies have become a fav in our home.
Without further adieu, here are the four basic ingredients:
- 2 cups raw pecans
- 1/2 cup of coconut flour
- 1/2 tsp sea salt
- 1/2 cup maple syrup
Pulse the pecans in a food processor until finely ground. Add flour and salt. Pulse until mixed. Add syrup and pulse until the mixture thickens. You want the dough somewhat firm, not very sticky. Roll dough into a ball and flatten on a parchment or silicone mat-covered pan. Bake at 300 degrees for 10-13 minutes.
Done. El Fin. Easy peasy.
Hat tip to Christina for this tasty recipe!