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. These Pecan Pie Cookies are a delicious twist on the classic dessert, combining the rich flavours of pecan pie with the convenience of a cookie. Perfect for satisfying your sweet tooth, these cookies are a hit at gatherings or just for enjoying with your afternoon tea. Plus, they’re easy to whip up and will leave your kitchen smelling heavenly!
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
Packed with wholesome ingredients like almond meal and nut butter, these pecan pie cookies offer healthy fats and protein to keep you satisfied. Almond meal is a great source of vitamin E and magnesium, while pecans provide antioxidants and healthy fats, making these cookies a delicious treat.
Ingredients
For the base, you’ll need almond meal, macadamia nut oil, rice malt syrup or honey, vanilla extract and water to help bind everything together. The filling is where the magic happens, with roasted pecans, nut butter, rice malt syrup or maple syrup, and warm spices like cinnamon and cloves. Don’t forget the extra pecans for topping!
How to make Pecan Cookies
Start by preheating your oven and lining a baking tray with parchment paper. Mix the base ingredients until they form a sticky dough, then roll into balls and press them down to create an indentation. For the filling, combine the nut butter, syrups, and spices, then spoon it into each cookie’s centere before topping with a pecan. Bake until golden brown, cool, and enjoy!
Serving suggestions and how to store
These cookies are perfect for serving at parties, alongside your favorite tea or coffee, or as a sweet treat anytime. Store them in an airtight container in the fridge to keep them fresh, or freeze them for up to three months for a delightful snack later on.
Vary these pecan pie cookies to suit
If you’re looking for a fructose-friendly and vegan option, simply swap the sweetener for rice malt syrup. Unfortunately, if you have nut allergies, this recipe won’t work for you, but we do have lots of other nut-free recipe on the website.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
For more easy to make, heathy sweet treats, click HERE.
Ingredients
Base
- 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)
Filling
- 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
Method
- 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. If you have a Thermomix mix 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.
Store
- Airtight in the fridge and can be frozen for up to 3 months.
Variations
Fructose friendly and vegan
Choose rice malt syrup as your sweetener.Nut-free
This is not the recipe for you. For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.I'd love to hear how you enjoy these delicious biscuits. Post a comment or rate this recipe below.
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Sharon says
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? 🙂
Georgia Harding says
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 says
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).
Georgia Harding says
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 says
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!
Georgia Harding says
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
Sanchia says
I love these biscuits, the base dough is a perfect recipe for choc chip cookies and so many more variations. Thanks Georgia xx
Georgia Harding says
Glad you enjoyed them Sanchia – yes there are similar recipes to this on the site (one is choc chip and the other is a lemon macadamia) – both just as delicious G x
Taratara says
Just made a batch for the first time and only had dark choc peanut butter as the nut butter and wow they are amazing ! Thanks for a great reciepe
Georgia Harding says
Thanks Tara – ooohhh, dark choc PNB sounds delicious, I’ll have to keep an eye out for it. Thanks for taking the time to comment and rate the recipe too. Much appreciated G x
Katie Davidson says
Hi Georgia – I love this recipe and wonder if (for low FODMAP, they’d work with buckwheat flour in place of the almond meal. Or maybe half buckwheat and half almond? Thanks for all you do!
Georgia Harding says
I haven’t tested it Katie and buckwheat bakes very firm, I do find half half is a good flour substitute so I’d go with that first. Love to hear how they go, enjoy G x
Angela Jordan says
These biscuits are delicious! Just like a pecan pie but better! I love the roasted taste of the pecans!
Georgia Harding says
Oh I love that flavour too! So glad you enjoyed them Angela, cheers for the 5 stars too G x
Jen says
Hi Georgia,
These look amazing. Do you think they would work the same with coconut oil or a light olive oil? I don’t have macadamia that’s all. Thanks
Georgia Harding says
I’d go with coconut oil, I’ve used it before in this recipe, it just produces a tighter cookie G x
Kerry says
Just made a batch of these and they are absolutely delicious. 10/10 hot out of the oven. I’ve never baked with rice syrup before and was nervous that it would have a yucky aftertaste but it was divine. Enough sweetness to be a treat but not so much it leaves you feeling yucky afterwards. Next time will make a double batch and freeze.
Well Nourished Team says
So happy to hear you loved these Kerry! 🙂