These cookies are an updated, plant-based version of the shortbread cookies you had growing up. Pecans are the star ingredient! Make batches of the dough ahead of time and store in the freezer. Then, just slice and bake when you need them.
Combine the ground flaxseed meal and ¼ cup warm water in a small bowl. Let sit for 5 minutes, until gooey.
To make the Pecan Shortbread Cookie Dough:
In a blender or food processor, combine the dates, ½ cup water, and vanilla. Puree until smooth, scraping down the sides of the bowl as needed. Add the flax egg and puree until smooth.
Separately, in a medium bowl, sift together the dry ingredients: brown rice flour, cinnamon, salt, and baking powder. Add the pureed date mixture to the dry ingredients, along with the ½ cup pecan pieces. Stir until combined.
Cut a piece of plastic wrap or parchment paper about 18 inches long. Transfer the dough mixture to the plastic wrap or parchment. Roll into a log, about 2 inches thick. Place in the freezer for at least 30 minutes.
To Slice and Bake Cookie:
When ready to bake, preheat your oven to 425F. Line a baking sheet with parchment paper or a non-stick baking mat.
Use a knife to slice the cookies, about ¾-inch thick. You should end up with about 16 cookies. Place the cookies on the baking pan, ½-inch apart. Bake 12 to 14 minutes, rotating the pan halfway through. Bake until golden brown on the bottoms and edges. Remove from the oven and cool on the baking sheet 10 minutes. Transfer to a wire rack and cool completely. Store in an air-tight container, in the fridge. Freeze for longer.
Notes
Makes 16 cookies
Ready in: 1 hour
Yield: 16 cookiesChef’s note: You can pre-make the dough and store in the freezer. When ready to bake, preheat the oven. Let the dough soften a few minutes at room temperature. Then, slice and bake. A bench scrape works great for this!