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Pecan Spice Cookies

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Submitted by MaryMarie

YIELD

12 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

¼ 59
CUP ML VEGETABLE OIL
natural
½ 118
CUP ML MAPLE SYRUP
or other liquid sweetener
¼ 59
CUP ML BROWN SUGAR
barley malt powder or other natural powdered, or granulated sweetener *
¾ 177
CUP ML WHOLE-WHEAT FLOUR
or kamut, spelt or millet flour
½ 118
CUP ML UNBLEACHED ALL-PURPOSE FLOUR
white or tapioca flour
¾ 177
CUP ML PECANS
chopped up to 1 cup
½ 118
CUP ML RAISINS, SEEDLESS
currants or chopped dates
1 5
TEASPOON ML STAR ANISE
1 5
TEASPOON ML CINNAMON
0.6
TEASPOON ML SEA SALT
Optional
1 1
DASH DASH NUTMEG *
1 1
DASH DASH GINGER *
1 1
DASH DASH CLOVES *
¼ 59
CUP ML COCONUT
unsweetened, shredded *

Directions

Preheat the oven to 400℉ (200℃).

Mix the oil and sweeteners together well.

In a separate bowl, mix the remaining ingredients, then slowly stir them into the liquid mixture.

For each cookie, drop 1 to 2 tablespoons of the dough onto lightly oiled cookie sheets, about 2 to 3 inch apart.

Bake for 9 to 12 minutes, until lightly browned but still soft.

Cool on wire racks.

The cookies will get crispy as they cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 185 47% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 27mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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