+ Well Nourished | Pecan Pie Cookies

Pecan Pie Cookies

gluten-free, grain-free, sugar-free, pecan-pie-cookie

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.

Health benefits
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


  1. Preheat your oven to 150℃/ 300℉. Line a baking tray with safe baking paper (I love ‘If You Care’ brand).
  2. In a bowl or food processor, mix the ingredients for the base until well combined (TMX 10 seconds, speed 4). You should have a sticky, slightly oily dough that you can roll into balls. If not, add more almond meal, tablespoon by tablespoon.
  3. With damp hands, roll the dough into small balls (a bit smaller than a ping pong ball), place on your lined baking tray and press the middle with your thumb to make an indented centre.
  4. Now make the filling by mixing the ingredients together until well combined.
  5. Place about half a teaspoon onto each cookie, top with a whole pecan nut and bake for 15 minutes or until golden brown.
  6. If you’d like to caramelise the top, sprinkle with a little coconut sugar before baking.
  7. Allow to cool (they will firm up as they cool) and store in an airtight container.

Fructose friendly
Choose rice malt syrup as your sweetener.

Can be frozen for up to 3 months.

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Pecan pie co

  • Sharon

    Hi Georgia, I love the idea of giving these as gifts in jars! How long do you think they would keep for, without freezing? P.S. Why do you avoid dates? 🙂

    • Sharon, they will keep for several months frozen (I have some in a jar right now frozen). I would snap freeze them on a tray before putting in the jar (so they don’t stick together).
      I avoid dates because they are generally preserved with sulphites or vegetable oils (both of which I prefer to avoid). Also because of their high fructose content, I find they leave me feeling drained of energy and unsatisfied (craving more sugar).
      I recently spoke at a health summit and spent some time with other speakers including David Gillespie (Sweet Poison) and Damon Gameau (That Sugar Film). David quoted research that suggested metabolically, dates were worse that cane sugar. Enjoy G x

  • Tobi

    Hi Georgia, I’m interested to know more about your dates comment: “I do my best to avoid where possible”. They are super sweet and assume high in fructose, so don’t eat them very often myself. But do notice they are in a lot of ‘refined sugar-free’ recipes, so was curious as to what you were specifically referring to as to why avoid (even for special treats like biscuits).

    • I have a few issues with dates. One is the awful preservatives or vegetable oils used to preserve them. Also because of their high fructose content, I find they leave me feeling drained of energy and unsatisfied (craving more sugar) more than any other sugar.

      I recently spoke at a health summit and spent some time with other speakers including David Gillespie (Sweet Poison) and Damon Gameau (That Sugar Film). David quoted research that suggested metabolically, dates were worse that cane sugar which was quite interesting (and possibly why they effect me and my kids more than regular sugar) G x

      • Tobi

        Thanks Georgia (sorry I didn’t even notice the response you had made to Sharon below 3 months ago). I would have to agree with you on noticing my own reactions after having them. The times I’ve grabbed one of those so called “energy balls” on the go when hungry I have regretted it as I felt NQR afterwards, definitely not energised. The common denominator with all of them is that they contain dates!

        • Yes, took me a while to figure it out, but dates are definitely the common denominator (and other friends have also recognised it since I mentioned it). I think it’s just the massive fructose hit for me G x

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