Nutty Almond Pecan Cookies
Prep time
Cook time
Total time
These just-sweet-enough cookies are from Super Healthy Cookies by Hallie Klecker. Reprinted with permissions.
Serves: about 30 cookies
  • 2 cups (192 grams) blanched almond flour
  • ½ cup raw pecans, finely chopped, plus about 30 pecan halves for garnish
  • 3 tablespoons coconut sugar
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 large egg yolk
  • 3 tablespoons Grade A Robust maple syrup
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsweetened applesauce
  1. In a large bowl, whisk together the almond flour, chopped pecans, coconut sugar, baking soda, and salt. In a small bowl, whisk together the egg yolk, maple syrup, olive oil, and applesauce. Pour the wet ingredients into the dry and stir to form a dough.
  2. Divide the dough in half. Roll each half into a log about 6 inches long and 1-1/2 to 2 inches in diameter. Wrap both logs in plastic wrap and freeze for 1-2 hours.
  3. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper. Slice the frozen dough logs into ¼-inch thick rounds. Place the cookies about 2 inches apart on the lined baking sheets. Gently press a pecan half into the center of each cookie.
  4. Bake for 12 to 15 minutes until golden brown and fragrant. Cool completely before serving. Store in an airtight container.
Recipe by Go Dairy Free at