Ingredients: |
Ingredients: For the Base:
1¼ firmly packed cups
¼ cup macadamia nut oil
¼ cup rice malt syrup or honey
1 tsp vanilla –powder, extract or essence
1 tbsp water (very important to keep them from spreading)
Filling:
10-15 pecan nuts (about 2 heaped tbsp), roasted and roughly chopped
1 tbsp nut butter (I used cashew nut butter)
3 tbsp rice malt syrup or maple syrup
1 tsp ground cinnamon
Pinch ground cloves
15 pecan nuts -extra to top each cookie
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Directions: |
Directions:1) Preheat your oven to 300℉ (fan-forced). Line a baking tray with safe baking.
2) In a bowl or food processor, mix the ingredients for the base until well combined (TMX 10 seconds, speed 4). You should have sticky, slightly oily dough that you can roll into balls. If not, add more almond meal, tablespoon by tablespoon.
3) With damp hands, roll the dough into small balls (a bit smaller than a ping pong ball), place on your lined baking tray and press the middle with your thumb to make an indented center.
4) Now make the filling by mixing the ingredients together until well combined.
5) Place about half a teaspoon onto each cookie, top with a whole pecan nut and bake for 15 minutes or until golden brown.
6) If you'd like to caramelize the top, sprinkle with a little coconut sugar before baking.
7) Allow to cool (they will firm up as they cool) and store in an airtight container. |
This recipe for Pecan Cookies is from