Paleo cinnamon cookies with pecans and dates

Paleo cinnamon cookies made with ground almonds, pecans, dates, coconut oil and egg – flourless, dairy-free and sweetened only with dates. A snack for Advent, 221 kcal per two cookies.

At a glance

• Serves 10
• Prep time: 20 min
• Cooking time: 14 min
• Total time: 34 min
• Calories: 221 kcal per serving
• Protein: 5 g
• Fat: 18 g
• Carbs: 12 g

Ingredients

• 150g ground almonds
• 80g pecans
• 100g dates
• 40g coconut oil
• 1 egg
• 2 tsp cinnamon
• ½ tsp bicarbonate of soda
• 1 pinch of salt

Method

You’ll need: oven · baking tray · stick blender · chopping board · knife

1. Roughly chop the pecans. Blend the dates with the melted coconut oil and the egg to a smooth paste.
2. Mix the ground almonds, cinnamon, bicarbonate of soda and salt and knead everything together with the date mixture and two thirds of the pecans.
3. Shape into 20 balls, place them on a baking tray lined with baking paper, flatten them and sprinkle the rest of the pecans on top.
4. Bake the cookies in an oven preheated to 170 °C (150 °C fan) for 12 to 14 minutes.
5. Leave them to firm up on the tray for 10 minutes, then cool on a wire rack.

Good to know

These cookies are soft inside and taste of cinnamon and caramel, even though nothing sweet goes in apart from dates. The dough is ready in ten minutes.

Swaps

Pecans → walnuts. Coconut oil → ghee (contains milk). Cinnamon → gingerbread spice. Dates → dried figs.

Cooking tips

If the dates are dry, soak them in hot water for 10 minutes and pat them dry. The cookies seem soft after baking and firm up as they cool.

Storage

Keeps for 1 week in a tin, or 2 months frozen.

Allergens

Contains almonds, pecans (tree nuts) and egg; gluten-free and no milk, suitable for children.

Frequently asked questions

Can you freeze cinnamon cookies?

Keeps for 1 week in a tin, or 2 months frozen.

Dairy-free recipes