These aren’t your same ol’ gluten free vegan animal crackers. They are chocolate covered gluten free vegan animal crackers. WAIT. Chocolate covered maple pecan waffle flavored gluten free vegan animal crackers.
I was updating my recipe index when I noticed I have a few recipes devoted to music or books I love. It’s a bit limited, to be sure. This Four Thieves Gone cake, these Avett inspired cookies. These bars and scones dedicated to Rainbow Rowell YA novels. A single post prompted by Kitchens of the Great Midwest, some clumsily photographed Ninja Turtle Donuts. But what about other music I love? What about all the other books that are near to my heart?
I realized that I needed to expand my fan kitch-tion. Get it? Fan Fiction + Fan Kitchen = Fan Kitch-tion.
I’m getting excited just thinking about it. All the new and old books I adore. My favorite new book (new book as defined by a book that I did not read during my childhood) is 14 by Peter Clines. My favorite old book (childhood book) is, duh, A Wrinkle in Time. I’m currently immersed in Sleeping Giants. I’m thinking up ways to bring them from page to plate.
But I’m not a kid who’s too cool for TV. I wanted to show my love for Ron Swanson and (J/T/L)Gerry and Andy and the rest of the folks at Parks and Rec. I guess I’m depression recovery, but I still feel pretty awful some days. And on those days, I like to watch season 3, episodes 9-13, on repeat. Yeah, it’s a lot of TV, but I just have it on int the background while doing other things. Have you ever tried just watching TV and not doing anything else at the same time?! It’s pretty boring, damn near impossible.
Anyways, I adore Parks and Rec. And the people on Parks and Rec adore Little Sebastian. So what better way to pay tribute than to make Little Sebastian cookies? I made them pecan maple waffle flavored, since Leslie Knope loves her some waffles.
Last winter, I found a bag of mini cookie cutters at a flea market. I hadn’t gotten the chance to use the horse one until now. Little horse needs a little cookie cutter. It was perfect!
They were so easy to make too. I want to call them one bowl, since the cookie part only requires one bowl. But the chocolate dip part makes it two, so…..💁 And only 8 ingredients, total.
And they are super amazingly delicious. Chocolaty, nutty, addicting. This recipe makes a huge batch of animal crackers/mini cookies, so there are plenty to share. You know Leslie Knope would.
- 1 cup pecans
- 1 cup gluten free flour, NOT sifted
- 1/2 tsp salt
- 1/4 cup maple syrup
- 3/4 cup brown sugar
- 1 tbsp vanilla
- 2 tbsp unflavored unsweetened almond milk
- 1 cup of mini chocolate chips
- Grind the pecans up into a coarse flour, similar to almond meal. Do not allow it to become butter.
- Combine pecan flour, gluten free flour, salt,maple syrup, brown sugar, vanilla, and almond milk. Stir until an even consistency is reached.
- Cover dough and chill for at least 2 hours, or overnight.
- Roll out dough between 2 pieces of parchment. Roll to about 1/6th - 1/8th of an inch.
- Using a small cookie cutter, (about 1.5 inches x 1.5 inches) cut out shapes.
- Continue to re-roll and cut until dough is gone. If you need to, return the dough to the fridge to chill a little between rollings.
- Preheat oven to 400.
- Allow cut cookies to chill 10 minutes in the fridge, or 5 in the freezer.
- Bake cookies on parchment-lined sheets for 5 minutes.
- Allow cookies to cool completely.
- Melt or temper the chocolate. Using a fork, dip the bottom of each cookie in the chocolate, tapping to shake off excess. Allow to harden, chocolate-side up.