Crunchy Pecan Cookies

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Crunchy Pecan Cookies
1500 min.
42
47kcal

Suggestions


Indulge in the delightful crunch of our Crunchy Pecan Cookies, a perfect treat for anyone seeking a delicious dessert that caters to various dietary needs. These cookies are not only vegetarian, but they are also gluten-free, dairy-free, and low FODMAP, making them an excellent choice for those with specific dietary restrictions. With each cookie containing just 47 calories, you can enjoy a guilt-free snack that satisfies your sweet tooth.

Imagine the aroma of cinnamon wafting through your kitchen as you prepare these delightful morsels. The combination of finely ground pecans and the lightness of egg whites creates a unique texture that is both crunchy and chewy. Each bite is a celebration of flavor, with the rich nuttiness of pecans complemented by a hint of sweetness from sugar. These cookies are not just a treat; they are a testament to the joy of baking with wholesome ingredients.

Whether you're hosting a gathering or simply treating yourself, these Crunchy Pecan Cookies are sure to impress. They can be made ahead of time and stored in an airtight container, ensuring that you always have a delicious snack on hand. So, roll up your sleeves and get ready to create a batch of these irresistible cookies that everyone will love!

Ingredients

  • 0.3 teaspoon cinnamon 
  • large egg whites lightly beaten
  • 1.5 cups pecans 
  • 0.3 cup potato flour 
  • 0.3 teaspoon salt 
  • cup sugar 

Equipment

  • food processor
  • baking sheet
  • baking paper
  • oven

Directions

  1. Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment paper.
  2. Coarsely chop 1 cup pecans and set aside. Pulse remaining 1/2 cup pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (be careful not to pulse to a paste), then stir into egg whites. Stir in remaining cup chopped pecans.
  3. Drop 1/2 tablespoons of batter 2 inches apart on baking sheet and bake until cookies are lightly browned and slightly puffed, 15 to 17 minutes. Slide parchment onto a rack and cool cookies completely (cookies will crisp as they cool), then remove from paper.
  4. Bake and cool 2 more parchment-lined sheets of cookies in same manner.
  5. Cookies can be made 1 week ahead and kept in an airtight container at room temperature.

Nutrition Facts

Calories47kcal
Protein5.19%
Fat46.31%
Carbs48.5%

Properties

Glycemic Index
2.03
Glycemic Load
3.34
Inflammation Score
-1
Nutrition Score
1.0199999799547%

Flavonoids

Cyanidin
0.38mg
Delphinidin
0.26mg
Catechin
0.26mg
Epigallocatechin
0.2mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.08mg

Nutrients percent of daily need

Calories:47.42kcal
2.37%
Fat:2.57g
3.95%
Saturated Fat:0.22g
1.37%
Carbohydrates:6.05g
2.02%
Net Carbohydrates:5.65g
2.05%
Sugar:4.94g
5.49%
Cholesterol:0mg
0%
Sodium:18.33mg
0.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.65g
1.29%
Manganese:0.16mg
8.23%
Copper:0.05mg
2.26%
Vitamin B1:0.03mg
1.71%
Fiber:0.4g
1.61%
Magnesium:5.16mg
1.29%
Phosphorus:11.76mg
1.18%
Zinc:0.17mg
1.11%
Source:Epicurious