Wednesday, June 8, 2016

Clean Eating Pecan Lace Cookies

A friend of mine made pecan lace cookies recently.  I can't say I had ever had them before.  Even though I knew they weren't clean, I just had to try a bite.  They looked so good ... and they were!  After that taste, I knew I had to find a way to clean them up.  The good news, it was super easy to do!  The better news, my official in-house dessert expert has deemed them better than the originals... and he was eating up the originals!!!  If you want to try the originals, I found that recipe here.

This makes a big batch of cookie dough.  Supposed to be enough to make 55 cookies!  I have only baked about a dozen at this point, and will continue to bake 6 or 12 at a time until the batter is gone.  It keeps for two weeks in the fridge, so it's okay to do that.

Clean Eating Pecan Lace Cookies

2/3 cup coconut sugar (I went a little light on the coconut sugar, so 1/2 cup to 2/3, depending on your sweet tooth)
1/2 cup unsalted butter (you can use salted butter but if you do, omit the dash of salt)
1/2 cup honey
dash of salt
1 tsp grated orange zest (can omit)
1 cup finely chopped pecans
2/3 cup ground oats (I just ground up old fashioned oats in a clean coffee grinder)

In a medium saucepan on medium heat, stir together coconut sugar, butter, honey, and salt if using, until sugar has dissolved and butter has melted.

Remove pan from heat and mix in remaining ingredients.  Transfer to a bowl and cover tightly with plastic wrap.  Chill in refrigerator about 2 hours.

Preheat oven to 350.  Line large baking sheet with parchment paper.  Drop dough by 1/2 teaspoon, placing 2 inches apart.  Roll into balls.  (If you use anything bigger than a 1/2 tsp the cookies may bake together.  Be sure to place them 2" apart.)

Bake about 5 or 6 minutes, or until edges get golden brown.  When cooking with honey, they can burn quickly so watch the first batch or two to see how long yours take.  Transfer cookies on parchment paper to a wire rack to cool completely.  They will crisp as they cool.

Store in an airtight container with parchment squares between cookies to prevent them from touching.

These are very delicate and fragile so store them in a way they won't get crushed.


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