Pecan butter cookies with maple syrup

Pecan butter cookies made with spelt flour, toasted pecans and butter, sweetened with maple syrup. A family-friendly dessert with a caramel note, 271 kcal per serving (3 cookies).

At a glance

• Serves 10
• Prep time: 40 min
• Cooking time: 24 min
• Total time: 64 min
• Calories: 271 kcal per serving
• Protein: 4 g
• Fat: 19 g
• Carbs: 21 g

Ingredients

• 100g pecans
• 130g butter
• 60g maple syrup
• 30g coconut sugar
• 1 egg yolk
• 200g spelt flour
• 0.5 tsp bicarbonate of soda
• 1 pinch of salt

Method

You’ll need: oven · frying pan · chopping board · knife

1. Toast the pecans in a dry frying pan for 3 minutes, let them cool and finely chop two thirds of them.
2. Beat the soft butter with the maple syrup and coconut sugar until creamy and stir in the egg yolk.
3. Mix the spelt flour, bicarbonate of soda and salt, stir it in with the chopped pecans and chill the dough for 30 minutes.
4. Preheat the oven to 175 °C (155 °C fan). Shape 30 balls, place them on two baking trays lined with baking paper, press them flat and top each with a pecan half.
5. Bake the cookies one tray at a time at 175 °C for 11 to 12 minutes each, until the edges are golden brown, and leave them to cool on a wire rack.

Good to know

Together, pecan and maple syrup taste of caramel. The toasted nuts go into the dough and on top. The cookies turn crisp outside and stay a little soft inside.

Swaps

Pecans → walnuts. Maple syrup → honey. Spelt flour → plain flour. Bicarbonate of soda → 1 tsp baking powder.

Cooking tips

Set aside a few nice pecan halves for the topping before you chop the rest. The syrup makes the dough soft, so it needs chilling.

Storage

Keeps for 2 weeks in a cookie tin.

Allergens

Contains gluten (spelt), pecans, milk (butter) and egg.