I think that I inherited this deep love for cookies from my sweet Papa. He was a tall, strong, and kind man. His laugh was always so full of life and joy. You just couldn’t help but want to be around him. Sharing a meal and hearing him tell stories from the old days are some of my favorite childhood memories. I also remember going to restaurants with him and learning to love butter. And of course, I learned to love cookies from him as well.
In the second drawer from the top of my grandparents’ kitchen counter there was always a variety of cookies to choose from. Likely you would find Milano cookies, shortbread cookies, chocolate chip cookies, and pecan cookies. I remember as a little girl bouncing into the kitchen and heading straight for that drawer. It was the perfect height for little people like me to reach into and be able to see everything.
I learned early on what a good cookie is. I haven’t come across too many grain-free cookies that I love; many are too brittle, too gooey, too crunchy, or just not sweet enough. I have tried my hand at coming up with a grain-free good cookie dough recipe several times, and was never satisfied with the end-product. After so much trial and error I finally have a recipe for a good cookie. 🙂 These are perfectly chewy and soft. The bits of pecans give it a nice little crunch, too.
I hope that you love these and are able to make lots of memories while enjoying them with your family and friends!
Prep: 5-10 min Bake: 5-7 min Yields: 16 cookies
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