Crunchy Pecan Cookies

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

Suggestions


Indulge your sweet tooth with these delightful Crunchy Pecan Cookies, a perfect treat for any occasion! Not only are they a delicious dessert, but they cater to various dietary preferences, being vegetarian, gluten-free, dairy-free, and low FODMAP. Imagine the satisfying crunch of toasted pecans paired with a light, airy texture, creating an irresistible combination that will leave everyone craving more.

Preparing these cookies can be a fun culinary adventure—it’s simple enough for novice bakers yet allows the expert chef to shine. The nutty aroma of cinnamon fills your kitchen as you whip up a batter that showcases the star ingredient: pecans. This recipe employs only a handful of wholesome ingredients, proving that you don’t need excess to create something extraordinary. Each cookie boasts approximately 47 calories, making it a guilt-free indulgence that’s perfect for sharing (or keeping all to yourself!).

Whether you're hosting a gathering or just looking to satisfy your dessert cravings, these Crunchy Pecan Cookies will certainly impress. They also maintain their delightful crunch for up to a week when stored properly, allowing you to enjoy them at your leisure. Get ready to impress your friends and family with these scrumptious and health-conscious delights!

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