Mayor Straz picked Theresa Pudelek with her Dairy Free Cinnamon Pecan Cookies for the Grand Prize Winner of our Gluten Free Baking Contest!
Ingredients:
1 ½ cups Gluten free all-purpose flour blend
1 tsp baking soda
1 stick vegan butter (melted)
1 cup brown sugar
¼ cup sugar
4oz vegan cream cheese (room temperature)
1 ½ tsp Vanilla
¼ tsp salt
1 ½ Tbs cinnamon
1 cup chopped pecans
Instructions:
1. Add the flour, baking soda and cinnamon in a large bowl, lightly mix and set
aside.
2. Melt your vegan butter in a small bowl then add to the sugars, salt and vanilla.
Mix together until the sugars are melted.
3. Next, add the vegan cream cheese to the hot mixture until you have a thick wet
batter with no lumps. (if there are lumps, microwave for 30 seconds)
4. Pour the wet mixture into the flour mixture and gently mix until the batter is
smooth.
5. Fold in the chopped pecans (do not overmix).
6. Freeze the batter for about 15-20 minutes while you preheat the oven to 350
7. Spray cookie sheets and scoop out 2 tbs sized of the frozen cookie dough and
spread out on the pan. Press the cookies lightly.
8. Bake the cookies about 10 minutes (depending on your oven).
9. Let cookies cool slightly before removing them from the pan. Enjoy!