Salted pecan and vanilla cookies
These small-batch cookies save you the trouble of having to cram a second baking sheet into your too-cramped fridge. They will be gone quickly, though, they are that delicious!
6 pieces
20 minutes + 2 hours waiting time
Ingredients:
85 grams (plant-based) butter (at room temperature)
100 grams SweetLife Xylitol (birch sugar)
1 tsp vanilla extract
30 grams (plant-based) yogurt
100 grams flour
½ tsp baking powder
¼ tsp baking soda
⅛ tsp salt
60 grams salted pecans, coarsely chopped
Preparation:
Mix the softened butter, Xylitol, and vanilla extract in a bowl with a hand mixer. Add the yogurt and beat until fluffy in a few minutes.
In another bowl, mix the flour up to and including the salt. Add this mixture to the butter mixture and mix until all the flour is incorporated. Then fold in three-quarters of the pecans. Next, place the cookie dough in the refrigerator for at least 2 hours.
Preheat the oven to 180 degrees and line a baking sheet with parchment paper. Using an ice cream scoop, place 6 balls of dough spread out on the baking sheet, but leave at least 5 cm of space between each ball.
Sprinkle the balls with the remaining pecans. Bake the cookies for 12-14 minutes until they turn golden brown around the edges.
Let the cookies cool for 10 minutes, then transfer them to a cooling rack to cool completely to room temperature.
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