Maple and Pecan Cookies (With Grain Free Option)

Growing up, my brother and I could always power through biscuits and cookies, with absolutely no idea of how much sugar and colourings would go into them. When I started experimenting with making cookies, I was so excited at the thought of putting together something that used just simple ingredients, showing me that all of those treats I would eat as a child never needed ‘this E number’ and ‘that preservative’. These cookies are my favourite after all of my experimenting. They are so nutty and crunchy, I could eat one batch in one go! But still, everything in moderation.

Ingredients (Makes 12 medium cookies)

  • 100g of buckwheat flour
  • 5 tablespoons of maple syrup
  • 50g of pecans
  • 50g of ground almonds
  • 3 tablespoons of coconut oil

Ingredients for grain free recipe (Makes 12 medium/large cookies)

  • 70g coconut flour
  • 5 tablespoons of maple syrup
  • 50g of pecans
  • 2 tablespoons of chia seeds
  • 6 tablespoons of coconut oil

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Pre heat the oven at 180°C (fan)/200°C/Gas mark 6

First you will want to chop to pecans, but not too finely. The cookies have a lovely crunchy and chewy texture thanks to chunks of pecans in the mixture.

Place all the ingredients, apart form the coconut oil, into a bowl. Then melt the coconut oil (either in the microwave or on the stove), poor into the mixture and stir everything together. Next layer a baking tray with parchment paper and put to one side.

The mixture will be quite sticky, so the best way to shape the cookies is to rub your hands in a small amount of coconut oil, roll a small amount of mixture into a ball in your hands, and press the ball flat onto your baking tray.

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Bake in the oven for 15-20 minutes (12-15 minutes if using grain free recipe). Leave to cool for about 10 minutes, and then enjoy. These are so delicious when still warm, but they also keep for a while after if stored in an air-tight container. Enjoy!

It”s very important that you leave the cookies to cool completely if following the grain free recipe. They have a tendency to crumble and fall apart when they are fresh out of the oven, so they need time to cool down and become more solid and crunchy. I hope you enjoy this great alternative.

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9 thoughts on “Maple and Pecan Cookies (With Grain Free Option)

  • These look fab. wil defintly be baking these at the wkend. I cant hav gluten, but am also tryin to cut out dairy, so this is fantastic ^_^

  • Saw this recipe and thought I’d like to give it a go. I wasn’t sure where to find the ingredients but I went to Holland and Barrett and they had them all! I baked them yesterday and my family loved them and I had the satisfaction of knowing they were full of healthy ingredients! Thanks Kimberley

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  • Thank you for the putting up the Grain free recipe! I can’t believe how good these are, we are really holding ourselves back from polishing the batch off in one go! I can’t promise they’ll last the night… I definitely agree that you need to keep the pecans rough as it adds a lovely crunch. I was worried when I put them in the oven as they looked a little “unbinded”, but I trusted the recipe and they turned out really well. Definitely going to make these again!

    • Hey Conor, you are very welcome, I’m so happy you loved them :-) I agree that the mixture can appear as if the cookies will not hold together while baking, I was relieved the first time I baked them that they turned out just as I had hoped :-D I’m currently experimenting with more grain-free recipes, so keep an eye out. Enjoy the rest of the cookies if there are any left! :-)
      Kimberley x

  • Incredible! This blog looks exactly like my old one! It’s on a entirely different subject but it has pretty much the same page layout and design. Superb choice of
    colors!

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