Description
Healthy coconut pecan cookies made with tahini, maple syrup and coconut flour, then loaded with pecans and shredded coconut. They're soft and chewy on the inside with a slightly crisp outer texture.
Ingredients
Scale
- 1/2 cup tahini (no sugar, no salt)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 Tbsp coconut flour (16g)
- 1 tsp cinnamon (optional)
- 1/8 tsp nutmeg (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup pecan pieces (or chopped pecans)
- 1/4 cup unsweetened shredded coconut
Instructions
- 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.
- 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 pan, then transfer them to a wire cooling rack.
- Store in an airtight container or bag at room temperature for a couple days, in the fridge up to one week, or in the freezer up to one month.