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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and nut meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Pecan Pie Cookies
- 150 g almond meal (1¼ firmly packed cups)
- 55 g macadamia nut oil (¼ cup)
- 85 g rice malt syrup or honey (¼ cup)
- 1 tsp vanilla -powder, extract or essence
- 1 tbsp water (very important to keep them from spreading)
- 10-15 pecan nuts (about 2 heaped tbsp), roasted and roughly chopped
- 1 tbsp nut butter (I used cashew nut butter)
- 3 tbsp rice malt syrup or maple syrup
- 1 tsp ground cinnamon
- Pinch ground cloves
- 15 pecan nuts -extra to top each cookie
- Preheat your oven to 150℃/ 300℉ (fan-forced). Line a baking tray with safe baking paper (I love 'If You Care' brand).
- 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.
- 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.
- Now make the filling by mixing the ingredients together until well combined.
- Place about half a teaspoon onto each cookie, top with a whole pecan nut and bake for 15 minutes or until golden brown.
- If you'd like to caramelise the top, sprinkle with a little coconut sugar before baking.
- Allow to cool (they will firm up as they cool) and store in an airtight container.
- Airtight in the fridge and can be frozen for up to 3 months.