Easy recipe for caramel pecan cookies with roasted and buttery pecans and the caramel flavor from the molasse in the brown sugar.
Did you notice the cookie storm I had been baking lately? We already started last month with oatmeal hazelnut and cranberry cookies had some veggies and other good stuff in between, before we continued with hazelnut-chocolate macaroons, today I am bringing you caramel pecan cookies. This might be this year’s last cookie recipe, but who knows the editorial calendar is not written in stone. All of those recipes are irresistible yummy, nevertheless very easy and quick. This is my favorite time of the year, yet also the time I am buried with tasks. Between taking care of raking leaves, buying presents and the daily grind should be cookies, like lots of them.
caramel pecan cookies
I really like how effortless and simple this recipe is. These caramel pecan cookies have a nice crispy and chewy texture. Brown sugar absorbs moisture from the air, I left some out on the rack and this led to a higher level of chewiness, with less crispy. They taste like little pecan pies without the pie (I might not make any sense, but you get the idea?). I tested a different kind of nuts etc. and using almond flour and melted coconut oil leads to great results.
- 100 g / 3.5 oz. pecans, roasted
- 165 g / 5.8 oz. light brown sugar
- 2 Tbsp. AP-flour or sweet sorghum (gluten-free)
- ¼ tsp. fine sea salt
- 1 ½ Tbsp. unsalted butter softened
- 1 large egg (at room temperature)
- ½ tsp. vanilla extract
- Preheat your oven to 175 C / 350 F and line two baking sheets with parchment paper.
- Using food processor: Place the dry ingredients in the food processor and process until finely ground. Add butter, egg and vanilla extract and processor until thoroughly blended.
- Place blobs of dough with two teaspoons and on the parchment lined baking sheet. Don’t worry about flattening the dough, it will spread evenly. But leave 2 ½ cm /1 inch of space between cookies so they don’t spread into each other.
- Bake 8-10 minutes until the bottom of the cookies brown.
- Let them cool for a minute before transferring to a rack.
- Store in an airtight container.