Nutty Almond Pecan Cookies


If you asked for a top ten list of what the holidays mean to me, the number one, two, and three entries would be COOKIES! And in all-caps like that, too. A love for all things doughy and chewy is something that I’ve never outgrown, but my tolerance for tons of sugar has definitely diminished. So I was very excited to discover these pecan cookies from the cookbook Super Healthy Cookies by Hallie Klecker. The caramel-y coconut sugar, warm maple syrup, and of course, those pecans, make them perfect for the holiday season!

Gluten-Free Almond Pecan Cookies

Speaking of maple syrup, Hallie always uses Grade A: Dark Color & Robust (formerly known as Grade B), and so do I. I had just never thought to mention it! Grade A: Dark Color & Robust Maple Syrup has a more full-bodied flavor compared to the other Grade A versions, so most bakers use it almost exclusively.

Super Healthy Cookies uses a sweetness rating of 1, 2, or 3 spoons, three being the sweetest. The pecan cookies below received a 2-spoon rating. They are just sweet enough, but not Tollhouse sugary by any means. I think on my next batch, I’ll have to incorporate some spices because, why not?

Special Diet Notes: Nutty Almond Pecan Cookies

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, paleo, and vegetarian.

For egg-free and vegan almond pecan cookies, I suggest trying 2 tablespoons of dairy-free pumpkin butter or apple butter in place of the egg yolk.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  3. Totally with you on the holiday cookie excitement!! It’s probably the biggest holiday tradition my family has 🙂 But I also have lost taste for suuuper sweet and buttery cookies and I try to impress my family with healthier options each year…. so perhaps I will give these a try. I might as well buy that cookbook too – sounds perfect for me!

  4. I’m all about cookies too! It’s been a little ridiculous lately, actually. But I don’t feel too guilty since they are all super healthy cookies 🙂

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