Preheat the oven to 375° and lightly coat baking sheets with nonstick cooking spray.
In a medium bowl, with a mixer, cream the butter and sugar into a smooth paste. Add the egg and mix until light and thick. Add the remaining ingredients and beat well.
Drop by rounded teaspoonfuls onto the prepared baking sheets. Wet tips of fingers and flatten cookies to a 1/4-inch thickness.
Bake the cookies for 9 to 11 minutes, or until lightly browned on the bottom and around the edges. Transfer to a wire rack to cool.
This pecan cookie recipe is so tasty; nobody will know they are vegetarian and gluten-free! While so many celiac friendly cookie recipes taste bland or lack flavor, this recipe is the exception.Each cookie is made with the perfect combination of ginger, cinnamon and nutmeg, which are sure to satisfy your taste buds. In addition to being delicious, these cookies are also a great option for those following a heart healthy diet. This recipe is low in both saturated fat (0g) and sodium, containing just 44 mg per serving. While 0 grams of saturated fat is exciting, the calorie count on these cookies may be the most impressive number of them all. At just 44 calories per cookie, there is no resisting this guilt- free recipe. A treat perfect for the whole family, adults and kids will absolutely love these cookies, enjoy!
Preheat the oven to 375° and lightly coat baking sheets with nonstick cooking spray.
In a medium bowl, with a mixer, cream the butter and sugar into a smooth paste. Add the egg and mix until light and thick. Add the remaining ingredients and beat well.
Drop by rounded teaspoonfuls onto the prepared baking sheets. Wet tips of fingers and flatten cookies to a 1/4-inch thickness.
Bake the cookies for 9 to 11 minutes, or until lightly browned on the bottom and around the edges. Transfer to a wire rack to cool.
Thank you!