Pecan Pie Cookies
Servings: 12 cookies
All of the flavours of a Pecan Pie in a cookie. It's easy to make, gluten, grain and refined sugar free.
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
Instructions
- 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.