Pecan Spice Cookies
Yield
12 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
natural |
|
| ½ | cup |
maple syrup
or other liquid sweetener |
|
| ¼ | cup |
brown sugar
barley malt powder or other natural powdered, or granulated sweetener |
*
|
| ¾ | cup |
whole-wheat flour
or kamut, spelt or millet flour |
|
| ½ | cup |
unbleached all-purpose flour
white or tapioca flour |
|
| ¾ | cup |
pecans
chopped up to 1 cup |
|
| ½ | cup |
raisins, seedless
currants or chopped dates |
|
| 1 | teaspoon |
star anise
|
|
| 1 | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
sea salt
|
|
| Optional | |||
| 1 | dash |
nutmeg
|
*
|
| 1 | dash |
ginger
|
*
|
| 1 | dash |
cloves
|
*
|
| ¼ | cup |
coconut
unsweetened, shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
natural |
|
| 118 | ml |
maple syrup
or other liquid sweetener |
|
| 59 | ml |
brown sugar
barley malt powder or other natural powdered, or granulated sweetener |
*
|
| 177 | ml |
whole-wheat flour
or kamut, spelt or millet flour |
|
| 118 | ml |
unbleached all-purpose flour
white or tapioca flour |
|
| 177 | ml |
pecans
chopped up to 1 cup |
|
| 118 | ml |
raisins, seedless
currants or chopped dates |
|
| 5 | ml |
star anise
|
|
| 5 | ml |
cinnamon
|
|
| 0.6 | ml |
sea salt
|
|
| Optional | |||
| 1 | dash |
nutmeg
|
*
|
| 1 | dash |
ginger
|
*
|
| 1 | dash |
cloves
|
*
|
| 59 | 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.
