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Pecan Cookies with Rye and Barley Flakes
Pecan Cookies with Rye and Barley Flakes
"Oh wow, I was soo looking forward to the Easter break and guess what! It came and went as it has never been. Fast!!!! Way too fast! We have made these healthier pecan cookies then and a few more times since. These cookies contain super healthy wholefood ingredients like rye and barley flakes, coconut blossom nectar. They are healthy and super delicious. Coming back to these healthier cookies, they’re so quick to make and so great for snacks, picnics or traveling."
NotesComing back to these healthier cookies, they’re so quick to make and so great for snacks, picnics or traveling.
Serves10
Preparation Time10 min
Cooking Time13 min
Ingredients
- 100 g barley flakes
- 150 g rye flakes
- 100 g flour
- 100 g chopped pecans
- 1/2 tsp baking soda
- 1/4 tsp salt
- 70 g butter softened
- 60 g brown sugar
- 50 ml coconut blossom nectar organic
- 1 large egg
Instruction
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Prepare all ingredients and preheat the oven to 180C /350 F. Grease or line with parchment paper two baking sheets.
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Start by whisking together (in a medium size bowl) all the dry ingredients: the flour, the rye and the barley flakes, most of the pecans chopped and toasted, baking soda, and the salt. Leave a handful of pecans to put on top of each cookie.
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In a separate large bowl, blend together the soft butter and the cane sugar using a hand electric mixer. Add the egg and the coconut blossom nectar. Continue to mix/beat until nice and smooth.
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Add the dry ingredients to the butter mixture and mix until well incorporated. I used a wooden spoon.
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Using an ice cream scoop, scoop equal amounts of batter and place on baking sheet leaving some space (approx 1 inch) in between each cookie.
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Flatten the cookies/batter slightly and top up with the remaining chopped pecans.
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Place in the oven and bake for 13 minutes. You may need to bake them in batches so allow cookies to cool slightly when taking them out of the oven and then transfer them to a cooling rack to cool completely.
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