These cookies are like a mouthful of delicious pecan pie. Pecan nuts are a rich source of many nutrients, minerals and vitamins that are essential for wellness. They are also a great source of mono-unsaturated fatty acids and an excellent source of antioxidants.
Makes: approx. 15 cookies
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Servings
Prep time
Cook time
Recipe
Ingredients
- Base
- 150g almond meal
- ¼ cup macadamia nut oil
- 85g rice-malt syrup or honey
- 1 tsp vanilla bean paste
- 1 tbsp water
-
- Filling
- 10–15 pecan nuts (about 2 heaped tbsp), roasted & roughly chopped
- 1 tbsp nut butter (I used cashew nut butter)
- 3 tbsp rice-malt syrup or maple syrup
- 1 tsp ground cinnamon
- Pinch cloves
- 15 whole pecan nuts, roasted, to top each cookie
Method
- Preheat oven to 150ºC. Line baking tray with baking paper.
- In bowl or food processor, mix ingredients for base until well combined. 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 dough into small balls (a bit smaller than a ping-pong ball), place on lined baking tray and press middle with your thumb to make indented centre.
- Now make filling by mixing all ingredients until well combined.
- Place about half a teaspoon on each cookie, top with a whole pecan nut and bake for 15 mins or until golden brown.
- If you'd like to caramelise tops, sprinkle with a little coconut sugar before baking.
- Allow to cool (they will firm up as they cool) and store in airtight container. They can also be stored in the freezer.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
