I’ve always loved Pecan Pie, but now days, I find it way to sweet; one mouthful and I’m well and truly done. So craving the flavour without the sweetness, I thought I’d come up with a less sugary alternative. The problem I encountered, was that in order to achieve the desired consistency for the pie filling, I needed to use dates, which I do my best to avoid where possible.
So a cookie seemed like the best solution and I’m thrilled with the result. Hope you like them as much as I and my family do.
PS – I plan to bake a few batches to pop in pretty jars for Christmas presents, they make such a beautiful festive treat.
Pecan nuts are rich source of many nutrients, minerals and vitamins that are essential for wellness. They are also a rich source of monounsaturated fatty acids and an excellent source of antioxidants.
150 grams (1¼ firmly packed cups) almond meal
55 grams (¼ cup) macadamia nut oil
85 grams (¼ cup approx) of brown rice syrup or raw honey (taste the batter and alter the sweetness to taste)
1 teaspoon of vanilla bean paste or powder
1 tablespoon of water
10-15 pecan nuts (about 2 heaped tablespoons), roasted and roughly chopped
1 tablespoon or nut butter (I used cashew nut butter)
3 tablespoons rice malt syrup or maple syrup
1 teaspoon cinnamon, ground
Pinch of cloves
15 whole pecan nuts, roasted to top each cookie
Choose rice malt syrup as your sweetener.
Can be frozen for up to 3 months.
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