Paleo TEXAS PECAN + CHOCOLATE CHIP SHORTBREAD

By ROBandSEAN

Ingredients

• 2 tablespoons brown butter ghee
• 1/4 cup sustainable palm shortening, melted
• 1/4 cup maple sugar
• 1/4 cup maple syrup
• 1 egg
• 1 teaspoon vanilla
• Pinch sea salt
• 1 cup cassava flour
• 1/2 cup pecan pieces (or more)
• 1/2 cup dairy/soy free chocolate chunks (or more)

Details

Adapted from predominantlypaleo.com

Preparation

Step 1

Preheat your oven to 350
Combine your ghee, shortening, sugar, syrup, egg, vanilla and salt in a mixing bowl
Stir well to combine
Carefully combine your flour and wet ingredient mixture now, stirring once more
Sprinkle in your pecans and chocolate chunks, making sure they are evenly distributed throughout the dough mixture
Take a heaping tablespoon or more of the dough and flatten it into a disc by hand
Place the unbaked cookie onto a parchment lined cookie sheet and repeat with remaining dough
Bake for 10-12 minutes or until the cookies are firm; they will crisp up further upon cooling
I chose to make slightly bigger cookies so I only made about 8 with this recipe; you may make them