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!
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.
- 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
- 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.
- 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.
- 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.
- Bake for 12 to 15 minutes until golden brown and fragrant. Cool completely before serving. Store in an airtight container.
5 Comments
Healthy cookies are my kind of cookies!
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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!
Yes, if you want healthy cookie recipes Micha, that book is a gold mine!
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 🙂