Grain-Free Pumpkin, Pecan Cookies
Servings: 15
Preparation Time: 15
Ingredients:
- 1 1/2 cups pecan pieces
- 1/2 cup granulated sugar
- 1/4 cup arrowroot flour
- 1 1/2 heaping teaspoon cinnamon
- 1/2 heaping teaspoon nutmeg
- 1/4 heaping teaspoon ginger
- 1/4 heaping teaspoon cloves
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg, (small) (I use soy-free eggs from Healthy Traditions.)
- 1/2 cup pumpkin
- 3 tablespoons grass-fed butter or coconut oil, melted
- 1 teaspoon vanilla
Directions:
Preheat oven to 375 degrees F.
Place the pecans in a food processor and blend until the nuts resemble coarse sand and start to clump together. It’s the stage before pecan butter would start. Add in the sugar, arrowroot, spices, salt, and soda. Pulse a couple times until combined.
In a large mixing bowl, whisk the egg with the pumpkin, butter, and vanilla. Pour the pecan mixture into the wet mixture and combine. Spoon dough out onto a parchment-lined cookie sheet. The cookies will spread a bit.
Bake in preheated oven for 12–14 minutes. Place on a cooling rack to cool.
Quick Notes:
I almost made these without the egg, and I think they would still work without it. The arrowroot provides some structure and binding. I think the end result may be a harder, crunchier cookie which may be what some of you prefer.
Variations:
I prefer using my own spices rather than pumpkin pie spice blends from the store. I think it tastes better and allows you to add more off a specific flavor that you prefer. You could certainly use a spice blend, but I would add it in the end so you can keep adding if need be.
I typically don’t provide a variation unless I try it myself. I think this would work with maple syrup or honey. I would remove the egg (it provides liquid and see my quick notes section above) and use 1/4 cup or less of liquid sweetener. Add it with the rest of the liquid ingredients. You can always start with less and add more if need be!
Recipe and photo submitted by Kate, Highlands Ranch, CO.
