Pecan Pie Paleo Cookies
User Reviews
5.0
15 reviews
Excellent
Pecan Pie Paleo Cookies
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With their sticky-sweet, crunchy center, Pecan Pie Paleo Cookies prove that low-carb doesn't mean sacrificing flavor!
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Ingredients
For the cookies:
- 1 cup coconut sugar
- 3 tablepsoons coconut oil melted
- 1 egg white
- 1/2 teaspoon Amoretti vanilla Madagascar bourbon extract
- 7 1/2 ounces Amoretti pecan flour (215g)
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
For the filling:
- 6 tablespoons pecans diced
- 1/4 cup coconut sugar
- 1 1/2 tablespoons maple syrup
- 2 1/2 teaspoons coconut oil melted
- 1/8 teaspoon salt
- 1 egg yolk
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Instructions
- Preheat your oven to 375 degrees and line two cookie sheets with a Silpat baking mat or parchment paper.
- In a large bowl, using an electric hand mixer, beat together the coconut oil and coconut sugar until the sugar is moistened. Add in the egg white and vanilla extract and beat until well combined.
- Add the pecan flour, baking powder and salt to the bowl. Stir until well combined. Place the bowl into the refrigerator to chill.
- Spread the pecans onto a small baking sheet and place into the oven to toast while you make the rest of the filling.These only take 5-10 minutes, watch them closely so they don't burn. You will smell them when they are ready! Once cooked, reduce the oven temperature to 350 degrees.
- While the pecans cook, in a small pot set over medium heat, stir together the coconut sugar, maple syrup, coconut oil and salt until combined. Bring the mixture to a boil.
- Once boiling, stir constantly for 1 minute. Then, remove the pot from the heat and let the mixture stand for 3 minutes.
- Once the mixture has stood, dice the pecans and add them, along with the egg yolk, into the filling mixture. Stir until well combined.
- Drop the chilled cookie dough by lightly heaping 1-tablespoon balls onto the prepared cookie sheets leaving a generous amount of space between them, as they do spread out a lot. Use your thumb to press a hole into the center of each cookie.
- Spoon 1 teaspoon of the filling into the hole, lightly pressing it in, and letting some spill over the top of the cookie. Make sure to re-form the cookie slightly, as you want them to have nice, high sides before baking. Place back into the refrigerator to chill for 15 minutes.
- Once chilled, bake until the cookies are flat, and the edges are JUST golden, about 12-13 minutes for more soft and chewy cookies, or 15-16 minutes for cookies with crispy edges and softer centers. Let cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
Nutrition Information
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Calories
134kcal
(7%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Cholesterol
10mg
(3%)
Sodium
96mg
(4%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
14IU
(0%)
Vitamin C
0.01mg
(0%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 96mg | 4% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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