Moist, soft, spicy pecan cookies perfect for dunking in a nice cold glass of vanilla almond milk, or filling with a banana cream filling to make a scrumptious whoopie pie as pictured below.
Ingredients
- 2 oz cream cheese- room temperature
- 2 Tbsp butter - room temperature
- 3/4 cup SweetEs fusion sweet
- 1/4 tsp mineral salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cup almond flour
- 1/4 tsp ginger powder
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 cup chopped or crushed pecans
- 1 batch Banana Cream Filling (F)
Instructions
- Place first seven ingredients in mixing bowl- using hand mixer, mix on high for two minutes until creamy
- Add balance of ingredients, mix on medium until just combined
- Scoop approximately 2Tbsp of mixture onto parchment lined cookie sheets.
- Place a bowl of water next to cookie sheet to wet your fingers, including thumbs- press each mound flat until it’s about 3” in diameter. Dip fingers after every other cookie, or batter will stick to your fingers.
- Place cookie sheets into preheated 350 degree oven for approximately 10-13 minutes until golden brown.
- While cookies are baking, make Banana Cream Filling
- Allow cookies to cool completely- fill with approximately 2 Tbsp of cream
- You’ll have one extra cookie, just eat it while you’re preparing the rest!
Share and like us!
This looks delicious!
They’re really amazing!!! You should for sure make them.