Our neighbor gives us a lot of dried fruits, so we have LOTS of cherries! I wanted to come up with a recipe that uses some of those up, thus this recipe. Now I used dried cherries, but I’m sure you can use fresh cherries too. I’m pretty sure they weren’t sweet cherries either haha!! This dessert is definitely sweet and sour together.
So if you’re aren’t about that tart, make some Quick, Easy, Keto, Low-Carb Cool Whip (BONUS) I was going to make Coconut cool whip, but that didn’t work out. If you want to keep it vegan, then I’d suggest looking up a recipe for that. It’s super simple to make, even though I always seem to mess it up somehow.
This is basically a peanut butter and jelly bar, so a pbj for dessert! I personally love peanut butter and jelly sandwiches, and grilled ones are even BETTER!!! SO…here ya go!
The crust is really good, and I’m happy with how it turned out. My mom is already brainstorming on a chocolate peanut butter version. You can tell where I got my love for the chocolate and peanut butter combo!
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Healthy Pecan Shortbread Cookies
Ingredients
- 1 cup Almond Flour
- 1 cup Spelt flour
- 2 Eggs
- 1/2 cup Butter (Melted and cooled)
- 2 tsp Vanilla Extract
- 2 tbsp Water
- 1 tbsp Pyure (Or preferred sweetener)
- 1 tsp Ground Cinnamon
- 1/8 tsp Ground nutmeg
- 1/4 tsp Salt
- 1 cup Pecans (Chopped)
Instructions
- Preheat the oven to 325F
- Melt the butter
- Whisk together all the wet ingredients in a medium bowl.
- Mix all the dry ingredients in a medium bowl until fully incorporated.
- Add the wet ingredients to the dry and stir until well combined.
- Scoop the cookie onto cookie sheets with parchment paper on them. (I used a large cookie scoop)
- Take a drinking glass and wet the bottom. Flatten the cookie, wetting the bottom in between so the cookies don't stick to it.
- Bake in the oven for 9 minutes then turn the sheets and bake for another 9 minutes. Or until desired brownness.
- Store in an airtight container on the counter up to a week...if they last that long. Hehe