Saturday, May 26, 2012

Pecan Cinnamon Roll Cookies

MKG is a cinnamon roll lover.  I have been wanting to make some GFG approved cinnamon rolls for a long time, but never have.  Still haven't!  But these are close enough, and wayyyyyy less work.  They were inspired by this recipe from Real Sustenance.  They have a cookbook coming out with tons of 100% allergen free recipes, and I would love to get my hands on it.  But for now- these cookies are a great alternative to those ooey gooey sugar/corn syrup/gluten bombs from your favorite bakery.

Pecan Cinnamon Roll Cookies- Grain, Egg, and Sugar-Free
5 tbsp almond flour
2 tbsp coconut flour
1/4 cup chestnut flour
2 tbsp xylitol
2 tbsp erythritol
1 tsp baking powder
1/4 tsp kosher salt
2 tsp vanilla
2 tsp cinnamon
3 tbsp milk
2 tbsp maple syrup or sugar-free maple syrup
2 tbsp oil (I used melted coconut)
1/2 cup chopped pecans

Combine your flours, baking powder, salt, and granular sugars and use a fork to stir well, taking care to get out any lumps.  If you'd prefer to use all almond flour, go ahead, but the texture will be different as chestnut flour is much finer, and coconut flour is much more absorbent.  Also, if xylitol and/or erythritol aren't your thing- use whatever granular sweetener you're comfortable with.  In a separate bowl, mix your oil, vanilla extract, maple syrup or SF maple syrup, and milk.  Stir wet into dry and then add your chopped pecans.  Form a dough and make sure pecans are well distributed.  This makes 4 huge huge huge cookies, like palm-sized.  Feel free to make 'em smaller if you like.  They will not spread though, so squish them out into your desired shape.  They are sort of reminiscent of those pecan sandies from when you were a kid.  I baked these for about 25 minutes at 325.  You'll notice in the pic that these are very dark brown.  At first, when I took them out of the oven, I was terrified they were burnt.  But they weren't, in fact they were still super soft in the middle, and remained that way even hours later.  I'm thinking it was the xylitol and erythritol that turned it such a dark brown, or the syrup.  I can't be sure.  But suffice it to say, these are really delish, and even better with a little frosting and cinnamon on top.  This is a decadent treat, not cakey or spongey or any other weird texture.  I think the ratio of chestnut:almond:coconut flour was spot on and will probably bake with them in that ratio often.  I just love it when experimentation yields a good result, or even a great result like these!  I'm truly shocked every time it happens.

Have a fabulous, wonderful, happy, healthy, and yummy holiday weekend.  XoXoGFG

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