Pecan-Honey Cookies {in the Raw}

I never told you this, but I had made a New Year’s resolution to have more savory than sweet dishes on Eliza Domestica. This is tough, because I’m a crazy sugar-fiend. I love all things sweet and I don’t discriminate (unless you’re pumpkin pie, then I hate you). Well today I found myself in a sugar craving uproar and was in dier need of something sweet, but not too decadent, and not full of regret. That’s when this recipe came to my rescue. It’s a handful of my favorite ingredients all blended together until “dough-like.” They are then rolled into balls and lightly pressed with the palm of your hand, making little coins. You keep these raw cookies in the freezer (or fridge) so they stay nice and chewy. They’re healthy (in moderation) and holy heck are they good. I mean seriously good. And just one hits the spot. My kind of treat.

Pecan-Honey Cookies {in the Raw} Recipe - I made a raw pecan version and a toasted pecan version. I really loved the toasted pecan version and gave an option below in the directions to make them that way. I also halved this recipe, making about a dozen little cookies. Otherwise the full recipe makes about 22-24 cookies. They keep well in the freezer for up to 3 months. Another quick note, once the balls are formed some of the pecan oils may come out so don’t be alarmed, this is natural and just fine. 

Recipe mostly adapted from Shutterbean

2 cups whole raw pecans (or toasted)

1 cup shredded unsweetened coconut

1/4 cup honey, plus 1 tablespoon

1 teaspoon pure vanilla extract

A pinch of salt

Optional: If you’d like to toast your pecans, follow this part – Preheat oven to 300 degrees Fahrenheit. Pour 1 cup of whole pecans onto a baking sheet and bake for 15 minutes, or until aromatic and lightly toasted. Pull from oven and let nuts cool for 10 minutes.

Place all ingredients into a food processor; pecans, honey, coconut, vanilla extract and salt. Begin to pulse for about one minute, until it forms a “dough-like” texture. Spoon tablespoon size amounts into clean hands and roll a ball and place on parchment lined small baking pan or plate. Keep doing this until all dough is used up. With the bottom of your palm, gently press and flatten each dough ball. Place into the freezer for 15 minutes then enjoy. Cookies will keep in the freezer for up to 3 months.

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One Comment

  • Posted January 23, 2013 at 8:47 PM | Permalink

    I should try this recipe, I would like to do more savory also for my blog but I have such a sweet tooth :)

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