I love adventuring in the kitchen with my six year old. She announced that we should invent some cookies: “I don’t want them to be too sweet. And I think there should be pecans”. Right, then. Game on. These cute, nutty, little biscuits were quick & easy to concoct (with the added perk that they’re dairy & egg-free, meaning Trixie could share them with her vegan friend). Tahini is a magic ingredient here – it’s rich, mineral-laden but not overbearing, plus it helps to bind the cookies together.
15 pecans, roughly broken up or chopped
¾ cup ground almonds
1/2 cup brown rice flour
1 tsp baking soda
¼ tsp salt
1 tsp pure vanilla
1/3 cup tahini
¼ cup pure maple syrup
1 Tbsp oil – olive, rice bran & coconut all work well
Preheat the oven to 175 C and line a baking tray with baking/parchment paper.
Combine all the dry ingredients in a mixing bowl and combine well. Then make a well in the middle, pour in the wet ingredients and mix it to create a thick damp dough.
Wet your hands and roll the dough into balls about the size of a ping-pong ball. Put them on the baking tray, then press each one gently with a fork to flatten them a little. You should end up with about 18 cookies.
Bake for 12 minutes then cool on a wire rack.
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