PECAN CRUNCH COOKIES

Jacqueline Alwill

Brown Paper Nutrition

Thank you mummma, Annie (@the_dailys) and a wonderful group of ladies I drank many cups of tea with over the Easter break for inspiring the cookie monster in me again. (Not sure if this is good thing long term, but I’ll roll with it for now).

Meet PECAN CRUNCH COOKIES…these are a yummy combo of coconut oil, coconut sugar, maple, egg, spelt flour, oats and of course, pecans! They have that traditional cookie crunch experience that’s kind of old school and the perfect accompaniment to a cuppa. I’ve used spelt flour and oats in these to replace wheat flour. Both spelt flour and oats still contain gluten however the structure of their grain is much easier to break down than wheat grain. I’ve just popped the recipe on the website because they are truly scrumptious. J x

PECAN CRUNCH COOKIES

WHEAT FREE : REFINED SUGAR FREE : DAIRY FREE

Makes 24 cookies

½ cup coconut oil
½ cup coconut sugar
2 tablespoons maple syrup
1 egg, whisked
1 cup coconut (desiccated or shredded or a combination, I used desiccated)
1 cup spelt flour
½ cup rolled oats
1 teaspoon baking powder, aluminum and gluten free
1 cup or 24 pecan halves

Preheat oven to 150C and line two baking trays with greaseproof paper.
Melt coconut oil in a small saucepan on low heat on the stove, then add coconut sugar and maple syrup and whisk continuously for about 2-3 minutes.
Take saucepan off the stove and stir through egg followed by spelt flour, oats and baking powder.
Mix all ingredients together well.
Measure heaped teaspoons and roll gently in hands then drop on tray and top with a pecan.
Bake for 20 minutes in the top of the oven.
Remove from oven and allow to cool on trays for 10 minutes.
Store in airtight container up to 1 week.