Pecan raw flour gluten-free kids cookies - Midwest moms no grit party recipes

These no-grit pecan raw flour gluten-free cookies are a hit with the little ones at any Midwest mom's gathering. The key to avoiding grit is in the fine milling of your pecans and the specific gluten-free flour blend. For a truly smooth texture, it's best to grind your pecans in a high-powered blender or food processor until they reach a very fine, almost powdery consistency, being careful not to over-process into pecan butter. Then, sift them with your gluten-free flour blend. A good blend for this recipe often includes a combination of fine almond flour (not almond meal), tapioca starch, and potato starch. Avoid coarser flours like brown rice flour or sorghum flour if grit is a primary concern.

Ingredients:

* 1 ½ cups finely ground pecan flour (from pecans pulsed until powdery, then sifted)

* ½ cup tapioca starch

* ¼ cup potato starch (not potato flour)

* ½ teaspoon xanthan gum (essential for binding in gluten-free baking)

* ½ teaspoon baking soda

* ¼ teaspoon sea salt

* ½ cup unsalted butter, softened (or dairy-free butter alternative)

* ½ cup packed light brown sugar (or coconut sugar for a slightly different flavor)

* ¼ cup granulated sugar (or maple sugar)

* 1 large egg, at room temperature

* 1 teaspoon vanilla extract

* Optional: ½ cup finely chopped dairy-free chocolate chips or dried cranberries

Instructions:

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the finely ground pecan flour, tapioca starch, potato starch, xanthan gum, baking soda, and salt. Sifting these ingredients together will help ensure an even distribution and prevent clumps, contributing to a smoother cookie. Set aside.

2. Cream the Butter and Sugars: In a large bowl, using an electric mixer, cream together the softened butter and both sugars until light and fluffy. This creaming process incorporates air, which helps with the cookie's texture and rise.

3. Add Wet Ingredients: Beat in the egg until well combined, then stir in the vanilla extract.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies. If using, gently fold in the chocolate chips or dried cranberries.

5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking. This step is crucial for achieving a thicker, chewier cookie.

6. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

7. Shape the Cookies: Roll the chilled dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets. You can gently flatten them with the palm of your hand or the bottom of a glass if you prefer a flatter cookie, but for a chewier, thicker cookie, leaving them as balls works well.

8. Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.

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