Candied Pecan Almond Cookies

Katie created this recipe for those of you looking for a gluten-free cookie! Topped with candied French Roast coffee beans and pecans, these cookies are as unique as they are tasty.


  • 182 grams almond flour
  • Pinch salt
  • 1 medium egg
  • 48 grams caster sugar
  • 3 tablespoons (45 milliliters) maple syrup
  • 55 grams butter (softened)
  • 15 grams finely ground coffee (French Roast)

TOPPING INGREDIENTS (Candied Pecans & Coffee Beans)

  • 1 tablespoon (15 milliliters) brewed coffee (French Roast)
  • 28 grams granulated sugar
  • 30 grams pecans pieces
  • 20 grams coffee beans (French Roast)


Cookie Topping:

1: Combine the brewed coffee and granulated sugar together, and let the mixture come to a boil.

2: Add in the pecans and coffee beans while continually stirring the mixture.

3: After two minutes, remove from heat and let cool on parchment paper, trying to make one even layer.

Cookie Dough:

1: With a hand mixer or stand mixer, cream together the softened butter with the caster sugar.

2: Add egg and mix until it is fully incorporated.

3: Blend in maple syrup, salt, and ground coffee.

4: Add the almond flour 56 grams at a time and mix well before adding additional almond flour.

5: Place batter in the refrigerator and let rest for 30 minutes.

6: Place a sheet of parchment paper or baking mat on top of a baking pan.

7: Use a tablespoon to measure out the batter, form into a ball and press down on the top slightly (batter will be soft).

8: Sprinkle candied pecans/coffee mixture on top of cookies.

9: Bake for 16 minutes 180oC/fan, 160oC gas 4.

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