Who doesn’t love a cookie for dessert? This mixture makes just enough for four cookies. Feel free to replace the pecans with any other nut you prefer: it would work well with walnuts or pistachio nuts.
Serves: 2
=R1=
Servings
10
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp ghee
- 3 tbsp coconut palm sugar
- 1 egg
- ¾ cup blanched almond meal
- ¼ cup chopped pecans
- Pinch salt
- ¼ tsp cinnamon
Method
- Preheat oven to 200°C. Grease and line baking tray.
- Add ghee, coconut palm sugar and egg to bowl and whisk together to combine. Add blanched almond meal, chopped pecans, salt and cinnamon and mix together to sticky dough.
- Place spoonfuls of batter on tray, making sure to leave enough space between each biscuit. Bake for 20 mins until golden-brown.
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