For a decadent treat, whip up a batch of the ganache just before serving, then pour in shot glasses to serve alongside the cookies for a dipping experience that will definitely require a refill.
Put the pecans, sorghum flour, sugar, quinoa flour, cornstarch, xanthan gum, and salt in a food processor. Process for about 1 minute until flours are well combined and pecans are finely ground. Add the Della Terra Butter Olive Oil. Process for about 1 minute, until well distributed throughout the flour. Add the water, a little at a time, just until the dough begins to stick together. Using your hands, form the dough into a log, about 3-inches by 10-inches and 3/4-inch thick. Wrap in plastic wrap and refrigerate at least 2 hours.
When ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper. Using a sharp knife, slice the dough into 1/4-inch pieces. Put the pieces cut-side-down on the baking sheet. Bake for 12 to 15 minutes, until they start to brown on the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve with ganache, dipped in melted chocolate, or simply dusted with icing sugar.
Makes approximately 30.