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Gluten‑Free Shortbread Pecan Cookies
Crisp, buttery shortbread cookies made with almond flour, coconut oil and chopped pecans. Naturally gluten‑free and sweetened with a low‑glycemic sugar substitute, these Mexican‑inspired treats are perfect for a healthy snack or a light dessert.
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Critical Success Points
- • Chilling the dough for at least three hours is essential for the crumbly texture and easy handling
- • Do not over‑bake; cookies should be lightly golden and will firm up during cooling
Safety Warnings
- • Handle the hot baking sheet with oven mitts to avoid burns
- • Do not consume raw coconut oil directly if you have a sensitivity
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