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Dairy Free/ Treats/ Vegan/ Vegetarian

Clean Eating Maple Pecan Cookies

Clean Eating Maple Pecan CookiesClean Eating Maple Pecan CookiesClean Eating Maple Pecan CookiesThese are probably the quickest and easiest cookies I have ever made and quite possibly the yummiest too. My chocolate hobnob eating husband LOVES them so I know they have got to be good! They are more crunchy biscuit like than chewy cookie so are perfect for dunking in freezing cold organic milk or to enjoy with a cup of herbal tea.

This recipe is adapted from one that I found on the back of my pack of Doves Farm Spelt Flour. The recipe was for Honey & Cinnamon Cookies and once I read the ingredients (spelt flour, baking powder, cinnamon, honey and sunflower oil) I figured it was already a pretty clean recipe.

I’m not a huge fan of honey in baking, so I thought I would try the recipe with maple syrup instead and then the addition of pecans was inevitable. I have made 3 different batches of these and each one has been gobbled up very quickly, so even if you go wrong I can pretty much guarentee that they will still taste amazing!

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Clean Eating Maple Pecan Cookies

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  • Yield: 8 Cookies
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These are probably the quickest and easiest cookies I have ever made and quite possibly the yummiest too. My chocolate hobnob eating husband LOVES them, so I know they have got to be good!

Ingredients

Instructions

  1. Preheat the oven to 180°C and lightly grease a baking tray with coconut oil.
  2. Place the flour, cinnamon and baking powder into a bowl and stir with a fork to combine.
  3. Make a well in the center of the flour mixture and pour in the melted coconut oil and the maple syrup.
  4. Stir together until you have a thick and sticky cookie dough.
  5. Add the chopped pecans to the mixture and combine as much as possible.
  6. Take 1 Tablespoon of the dough and roll it into a ball. Place the ball of dough onto the baking tray and carefully press down on the center until you have an even, thick cookie.
  7. Continue this process until all of the dough is used up.
  8. Place the cookies into the oven for 10 minutes until lightly browned around the edges.
  9. Remove the cookies from the baking tray and place on a wire rack to cool.
  10. These are best served whilst still slightly warm, or cool completely and store in an air tight container.

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26 Comments

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    Annie
    3rd March 2017 at 1:53 pm

    What can I replace the spelt with, I’m gluten Intolerant and want something healthy and clean still. Can’t be oats either unfortunately. Loving your site, so many recipes I want to try.

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    Francesca
    19th January 2018 at 12:01 pm

    Worked out the calories as 904 kcal for the whole batch.

    So 113 kcals per cookie – for anyone who was interested 🙂

    Thanks for the great recipe – I have just subscribed and can’t wait to try more of your creations 🙂
    If you were able to keep track of calories on your posts that would be really helpful but appreciate if that’s not your style.

    Thanks,

    Frankie

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