Is this a cookie or a biscuit? You decide. Either way, these are delicious. Wholesome and great for breakfast, snacks and dessert. Enjoy every yummy bite!
These cookies have just a few ingredients and are a snap to make.
Love that they are vegan, paleo, gluten free and no added refined sugar.
Best of all great tasting.
The texture is in-between a flat biscuit and cookie. Just delicious!
Vegan Paleo Almond Pecan Biscuit Cookies
Yields about 15 cookies
Calories: 138 per cookie
Ingredients:
- 1 1/2 cups almond flour or almond meal
- 1 cup finely chopped pecans, you can use walnuts in it’s place
- 2 tsp to 1 tbsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 tsp baking soda
- 1/3 cup date syrup, honey or maple syrup can be used in it’s place
- up to 1 tbsp softened coconut oil, non dairy milk , or water if needed for mixing to form a batter, start with 1 tsp at a time
- 2 heaping tbsp coconut sugar, plus 1 tbsp for sprinkling on top of cookies
Directions:
- Preheat oven to 325 degrees, line a cookie sheet with parchment paper and set aside.
- In a large mixing bowl, add in all ingredients. Using a hand held mixer or stand mixer,(These are the two I have been using and love them) combine until you have a slightly sticky mixture. The batter should be able to roll up into golf size balls. If for some reason, it’s a little too crumbly, add about 1/2 teaspoon at a time of oil, non dairy milk or water just to hold together. Try not to add too much liquid or the cookies will not turn out with the right texture.
- Lay the balls on the cookie sheet and gently flatten with your palms. The cookies don’t spread too much. Sprinkle the coconut sugar over each cookie.
- Bake for about 10 minutes on the middle shelf of oven. After 5 minutes, turn the pan around. If needed bake another 1 to 2 minutes just until the cookies are browned but not too brown on the bottom.
- Cool on a wire rack right on the cookie sheet. They will crisp up just a bit. For a softer cookie, store in a Ziploc bag for up to 3 days on the counter. Freeze for up to a month.
ENJOY THE GOODNESS!
Vegan Paleo Almond Pecan Biscuit Cookies
Ingredients
- 1 1/2 cups almond flour
- 1 cup finely chopped pecans
- 1 tbsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp fine sea or kosher salt
- 1 tsp baking soda
- 1/3 cup date syrup, honey or maple syrup can be used in it’s place
- 2 tbsp heaping tbsp coconut sugar, plus 1 tbsp for sprinkling on top of cookies
Instructions
-
1.Preheat oven to 325 degrees, line a cookie sheet with parchment paper and set aside.
2.In a large mixing bowl, add in all ingredients. Using a hand held mixer or stand mixer, combine until you have a slightly sticky mixture. The batter should be able to roll up into golf size balls. If for some reason, it’s a little to crumbly, add about 1/2 teaspoon at a time non dairy milk or water just to hold together. Try not to add too much liquid or the cookies will not turn out with the right texture.
3.Lay the balls on the cookie sheet and gently flatten with your palms. The cookies don’t spread too much. Sprinkle the coconut sugar over each cookie.
4.Bake for about 10 minutes on the middle shelf of oven. After 5 minutes, turn the pan around. If needed bake another 1 to 2 minutes just until the cookies are browned but not too brown on the bottom.
5.Cool on a wire rack right on the cookie sheet. They will crisp up just a bit. For a softer cookie, store in a Ziploc bag for up to 3 days on the counter. Freeze for up to a month.
