Pecan Butter Cookies

What better way to celebrate the end of my third year of uni year than to bake some delicious pecan cookies!

This recipe is inspired by Jessie May, definitely go check out her blog…her recipes and meal prep hacks are the greatest!

Total time 1 hour | Makes 15 | Vegan

Ingredients

Pecan Butter

• 1 ½ cup raw pecans

• Pinch of sea salt

Cookies

• 1 tbsp. flaxmeal

• 3 tbsp. plant milk

• ¼ cup + 2 tbsp. pecan butter

• ½ cup coconut sugar

• 2 tbsp. pure maple syrup

• ½ tsp vanilla extract

• ½ cup spelt flour

• ½ cup oat flour

• 1 tsp baking powder

• ½ tsp cinnamon

• ½ tsp sea salt

• ½ cup chopped pecans

• Extra pecans for topping

Ingredients

1. For the pecan butter, preheat the oven to 150°C

2. Place the pecans on a lined baking tray and roast for 15 minutes, then let cool for a few minutes.

3. Place the pecans and salt in a food processor a blend for approx. 5 minutes, or until it becomes smooth and creamy

Now, let’s get onto the cookie dough…

1. Preheat the oven to 16°C

2. Combine the plant milk and flaxmeal in a small bowl and set aside to thicken for 5 minutes

3. In a medium bowl, combine the coconut sugar, maple syrup, pecan butter and vanilla extract. Then add the thickened flaxmeal and stir to combine

4. Add the spelt flour, oat flour, baking soda, cinnamon, sea salt and chopped pecan pieces to the wet ingredients and stir to combine. The dough will be quite stiff, so just keep stirring until a gooey texture forms

5. Scoop and roll the cookie dough into small balls (approx. 1-2 tbsp.), place on a lined baking sheet and press down to flatten

6. Place a pecan or chopped pecan pieces into the centre of each cookie (press down well)

7. Bake for 12 minutes, then let cool for 5 minutes before transferring to a wire rack to continue cooling

Note: enjoy these cookies straight from the oven, or store in an airtight container for up to 5 days