Pecan Cookies

Pecan Cookies

  • Serves: 36 mini cookies
  • Prep Time: 00:15
  • Cooking Time: 00:12
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These salty and sweetly spiced cookie morsels taste a little like pecan pie. You will love that they only contain two tablespoons of pure maple syrup between 36 cookies, making them low carb and fructose friendly.

Ingredients

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  • 150g pecans
  • 1 cup almond meal/flour
  • 1 1/2 tsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp baking soda (bicarb)
  • 1/2 tsp sea salt
  • 2 Tbsp (40ml) coconut oil, melted
  • 2 Tbsp (40ml) maple syrup, 100%
  • 1 tsp vanilla extract (organic)
  • 36 extra pecans, to place on top of the cookies

Directions

Preheat oven to 170c (fan-forced). Line two large baking trays with baking paper.

Add the pecans to a food processor and process for 5 - 6 seconds to chop the nuts. Remove 1/3 cup (35g) of the chopped nuts and set aside to add later.

Add the almond meal, cinnamon, allspice, baking soda and salt to the pecans in the food processor. Process for approximately 8 - 10 seconds or until you reach a fine texture.

Pour in the coconut oil, maple syrup and vanilla. Process for 16 - 18 seconds or until the mixture comes together and starts to gather at the sides of the bowl. Add the chopped pecans you previously set aside and pulse a couple of times (or you can mix by hand) to evenly distribute throughout the dough.

Scoop out teaspoons of dough and press the dough into small balls and place on the prepared trays. Place a pecan in the centre of each ball and press down to flatten the ball into a round cookie shape. If the edges become split or uneven, use your fingers to shape the sides back into place.

Bake for approximately 12 minutes, turning once during cooking and watch closely from the 10-minute mark to prevent overcooking. Allow the cookies to completely cool and crispen up on the trays.

Store in an airtight glass container for up to 4 days or in the fridge for up to 10 days, also suitable to freeze.

pecans

Pecans are a rich source of dietary fibre, manganese, magnesium, phosphorus, zinc and thiamin. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and in some countries, it is called almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut and seeds meals/flours are all best stored in airtight containers in the fridge or freezer to prevent them going rancid.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

allspice

Allspice is a dried fruit and gets it's name from its flavour, which seems to be a blend of cinnamon, nutmeg and cloves. The fruit is picked when green and ripped in the sun, when dried they are brown and look similar to a peppercorn, it is then ground for use in cooking.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

maple syrup, 100%

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

pecans

Pecans are a rich source of dietary fibre, manganese, magnesium, phosphorus, zinc and thiamin. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

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