This recipe is inspired by a dear friend who has a multitude of dietary allergies and restrictions. I challenged myself to come up with a dessert that he could have. I asked for a list of “safe” ingredients and that’s what I worked with! I used Elana Amsterdam’s “The Gluten-Free Almond Flour Cookbook” for inspiration and I think I have succeeded. This is one tasty cookie! Austen this is for you! Enjoy!
This is a double batch, as it is nice to make a lot of them and eat some fresh and freeze some for later. They freeze really well.
6 cups of pecan flour/meal (or crushed/ground pecans in a food processor)
1 cup of crushed or ground sunflower seeds
1 cup of olive or coconut oil
3/4 cup of raw honey
1 tsp of Himalayan (or sea) salt
2 tsp of (non-aluminum) baking soda
2 Tbs of vanilla extract
4 egg whites
4 egg yolks
1.5 cups of apple juice sweetened cranberries
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the pecan flour, sunflower seed flour, salt, and baking soda. In another bowl whisk together the oil, honey, egg yolks, and vanilla extract. Stir the wet ingredients into the flour mixture until thoroughly combined. Whip the egg whites to stiff peaks with a handheld mixer or in a kitchen aid. Fold the egg whites into the rest of the mixture. Scoop the dough on the baking sheets, leaving at least an inch between each cookie.
Bake for 10-15 minutes, until the tops of the cookies look golden. Let the cookies cool for 30 minutes. Enjoy!