Maple pecan cookies recipe

Didn’t think a maple pecan cookies recipe could be healthy? Harriet Emily’s version is just that – and tasty, too!

Serves 6

Ingredients:

for the cookie: 

2 tbsp coconut oil, melted

1/4 cup (60ml) maple syrup

3/4 tsp baking powder

1/4 cup (35g) quinoa flour

1/4 cup + 1 tbsp (45g) buckwheat flour

vanilla, to taste

generous pinch salt

for the topping:

5 dates

3 tsp milk of choice – I used almond

2 tsp coconut oil, melted

2 tsp peanut butter

1/4 cup (25g) pecans

optional: 3 pecan halves, to top

Method:

1. Preheat your oven to 230 C /446 F.

2. Firstly, make your topping for the cookies. Add the oil, dates, milk, peanut butter and pecans into a food processor/blender, and blend until all of the ingredients have broken into pieces and become fairly sticky. Pour the mixture into a bowl, and move into the fridge to keep cool while you make the cookie.

3. Next, make the cookie mixture. Add the flours, oil, baking powder, maple syrup, pinch of salt and as much vanilla as you like into a blender/food processor. Blend the ingredients until smooth, and moist dough has formed.

4. Line a baking tray with baking parchment, and spoon the cookie dough into six heaped circles. Then, remove the topping from the fridge, and press 1/6 of the topping on top of each of the cookies. Add the cookies into the oven and cook for about 10 minutes, until golden.

5. When the cookies have baked, remove them from the oven and set aside. Break each pecan half in half, and press into the top of each cookie to finish. If you like, you can enjoy these warm or wait until they have cooled.