I’ve become a huuuuge fan of using tapioca flour in my baking.  It’s a great gluten substitution, keeps things soft, chewy and helps eliminate the overuse of coconut flour.  Coconut flour absorbs so much liquid that baked goods can turn out incredibly dry and, whether you like it or not, have a coconut aftertaste regardless of how hard you try to cover it up.

With my need to keep things simple and quick, I came up with these Salted Maple Pecan Cookies made with my Ninja.  I love saying I cook with a Ninja 😉 Anyway, the maple syrup reminds me of breakfast, so I think I’ll eat them with bacon in the morning.   


  • 1 c whole raw pecans, soaked for at least 4 hours, reserve 1/4 c water
  • 1/2 c maple syrup
  • 1 egg
  • 1 tbsp tapioca flour
  • 2 tsp coconut flour
  • 1/2 tsp sea salt, medium to fine


  1. Pre-heat oven to 375 and line baking sheet with parchment paper
  2. In a blender, or food processor, blend the soaked pecans until finely chopped and almost smooth
  3. Add 1/4 c of reserved water and maple syrup to the machine and continue to blend
  4. Add egg to the pecan mixture and using a butter knife, combine the egg
  5. Add both the tapioca and coconut flour to the batter, stirring with the butter knife until lump free
  6. Let stand for 5 minutes
  7. Pour (or spoon) batter onto baking sheet, any size you want
  8. Sprinkle the top of each with a slight pinch of sea salt
  9. Bake for 20 minutes or until the edges become a deep brown




  1. Pingback: Kristine Rudolph » Explore More : July 5th

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