Healthy Coconut Pecan Cookies (Paleo, Vegan)

These healthy coconut pecan cookies are soft and chewy with a slightly crisp outer texture. They're made with tahini and coconut flour, sweetened with maple syrup and loaded with chopped pecans and shredded coconut. This pecan cookie recipe is paleo, vegan and easily made keto.

These coconut pecan cookies are everything you could want in a nutty, chewy cookie! They're soft and tender on the inside, with a slightly crisp outer texture, loaded with chopped pecans and shredded coconut and have a lovely cinnamon and maple flavor.

We love making a batch and storing them in the freezer to eat throughout the week, or sandwiching them between some homemade ice cream for a delicious sweet treat.

These coconut and pecan cookies are gluten free, dairy free, paleo and vegan friendly. You can easily make them keto by swapping the maple syrup for a sugar free sweetener.

Why You'll Love these Coconut Pecan Cookies

• easy to make - the dough is no-chill, so simply combine ingredients and bake!
• gluten free and grain free - made without flour and without oats
• paleo friendly - made with real, wholesome ingredients that are minimally processed and low inflammatory
• vegan - no eggs or butter

Ingredients

These healthy pecan cookies are made with just 10 ingredients, 2 of which are completely optional. The full recipe is provided in the recipe card below, but here's a list of what you'll need:

• tahini - use a tahini made with just sesame seeds.
• maple syrup - to sweeten the cookies. Any liquid sweetener will work as a replacement. You can use a sugar-free sweetener for a keto friendly option.
• vanilla extract - for flavor
• coconut flour - to thicken the cookie dough
• cinnamon - optional ingredient added for flavor and nutritional benefits
• nutmeg - optional ingredient added for flavor and nutritional benefits
• baking soda - to help the cookies rise and spread.
• salt - to enhance the cookie flavors. You may omit this ingredient if your tahini is salted.
• pecan pieces - or chopped pecans
• unsweetened shredded coconut

How to Make Coconut Pecan Cookies

The dough for these cookies is no-chill, so they can be ready from start to finish in under 20 minutes.

To make them, you'll need a large mixing bowl, spatula, cookie scoop, baking sheet lined with parchment paper and the required ingredients.

First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine the tahini, maple syrup and vanilla. Mix in the coconut flour, cinnamon, nutmeg, baking soda and salt. And lastly, fold the pecans and shredded coconut into the batter.

Scoop the cookies using a small cookie scoop (1 Tbsp in size), onto the lined baking sheet. Each cookie should be about one rounded scoop, making 11-12 cookies.

The cookies will spread a little, but not too much. You only need about 1-2 inches between each cookie.

Place the cookies in your oven and bake at 350 degrees F for 10 minutes.

After baking, let the cookies cool for 10 minutes on the baking sheet, then transfer them to a wire cooling rack.

Storage

These cookies should be stored in an airtight container or bag. They can be kept a couple days at room temperature, up to a week in the fridge, or up to one month in the freezer. They will get soft and chewy stored at room temperature or in the fridge. In the freezer they keep more of their original texture - crunchy on the outside with a chewy inner texture.

Frequently Asked Questions

More Healthy Cookie Recipes

• Paleo Chocolate Chip Cookies
• Chocolate Hazelnut Cookies
• Chocolate Chip Applesauce Cookies
• Vegan Lemon Cookies

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