RCI-BR.005.0499.001
Pecan Spice Cookies
Always check the ingredients to make sure the product is vegan.
Prep30 min
Cook30 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- Cup(s) oil1/4 unit
- Cup(s) maple syrup1/2 unit
- Cup(s) brown1/4 unitdate sugar
- 3/4 unit
- Cup(s) unbleached1/2 unitwhite flour
- Cup(s) chopped pecans3/4 unit
- 1/2 unit
- Teaspoon(s) anise seeds1 unit
- Teaspoon(s) cinnamon1/2 unit
- Teaspoon(s) sea salt1/8 unit
- Dash(s) nutmeg1 unit
- Dash(s) ginger1 unit
- Dash(s) cloves1 unit
- Cup(s) shredded coconut1/4 unit
Method
1
Preheat oven to 350°F. Line baking sheets with parchment paper.
2
Combine oil and maple syrup in a large bowl, stirring until well blended.
3
Add date sugar to the wet mixture and stir until the texture resembles wet sand.
4
In a separate bowl, whisk together whole wheat pastry flour, unbleached white flour, anise seeds, cinnamon, sea salt, nutmeg, ginger, and cloves.
5
Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6
Stir in chopped pecans, raisins, and shredded coconut until evenly distributed throughout the dough.
7
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
8
Bake for 12-15 minutes until the edges are set and the centers are still slightly soft.
15 minutes
9
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5 minutes