Almond Pecan Cookies

 
 

Is your cookie jar nearly empty? Don’t want to fill it up again with those store bought processed cookies containing loads of sugar, palm oil and trans-fats. Well then quickly whip up this healthier batch of almond and pecan cookies and those store bought cookies will become a distant memory. Be prepared, everyone will be asking when are you whipping up another batch?

MAKES: 12 cookies

INGREDIENTS

  • 120g or 1 1/4 cup Almond powder (grind almonds if you do not have blanched almond flour )

  • 80g or 3/4 cup oats powder (grind rolled oats to get oat powder) .

  • 70g or 1/2 cup coconut sugar or any sugar (white or brown)

  • 45g or 3 tbsp semi-melted ghee (clarified butter)

  • 60g or 1/2 cup pecan nuts + 12 additional pecan nuts to decorate

  • 1 tsp vanilla essence

  • 1/4 tsp cardamom powder

  • 1/4 tsp cinnamon powder

  • 1 tsp level baking powder

  • 1/4 tsp salt

  • 3-4 tbsp cold milk (for binding)

Method

  1. Dry roast 1/2 cup pecan nuts in a non-stick pan for 2-3 minutes. Cool and break into very small pieces and keep aside.

  2. Pre-heat the oven to 180° Celsius for 10 minutes.

  3. Sieve almond powder, oat powder, coconut sugar, cinnamon powder, cardamom powder, baking powder and salt with a thick sieve so all is mixed well together.

  4. Add in the roasted and broken pecan pieces to the flour mixture.

  5. Add ghee and vanilla essence and rub it into the flour with your palm.

  6. With the help of a little milk, make a dough. You will normally use 2-3 tbsp of milk. If needed, you can use a little more (1 additional tbsp of milk) for binding.

  7. Keep the dough covered in the fridge for 10 minutes.

  8. Line the baking tray with butter paper or grease your tray.

  9. Remove the dough from the fridge and make 12 balls out it using your palms. Flatten with your hand and put one pecan nut in the center of each one. Press slightly and make sure the edges are not broken.

  10. Lay them spaced out in your baking tray. They will become flatter and bigger once baked in the oven.

  11. Bake for 14-16 minutes at 180 degrees Celsius.

  12. Once baked, remove from the oven and let it cool before you touch them. They will be soft but as they cool, they will become crunchy.

  13. Store in an air tight container, after they are completely cooled for a few days.

  14. Serve with warm milk or enjoy with your tea or coffee.

Helpful Tips

  • You can use walnuts or almonds instead of pecan nuts.

  • You can use light brown sugar instead of coconut sugar.

  • Avoid the temptation to touch the cookies straight out of the oven as they will crumble.

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