Pecan Shortbread Thumbprint Cookies

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1/2 cup dairy-free butter, softened
• 1/3 cup allulose
• 1 tsp vanilla extract
• 1/2 cup finely chopped pecans
• 1/3 cup sugar-free fruit preserves

Method

1. 1

   Whisk almond flour, coconut flour, and salt together.

2. 2

   Cream dairy-free butter and allulose until fluffy, then beat in vanilla.

3. 3

   Mix in the dry ingredients until a dough forms, then roll into 16 balls and roll each one in chopped pecans, pressing gently so they adhere.

4. 4

   Bake at 325°F for 8 minutes, then remove from the oven and immediately press a thumbprint indent into the center of each warm cookie — pressing right after this first bake, not before it started, is what keeps the indent from simply puffing back closed as the dough continues to rise and set in the oven.

5. 5

   Fill each indent with about 1/2 teaspoon of fruit preserves and bake 6-8 more minutes until the edges are golden.