Tuesday, 30 August 2011

Ginger Pecan Cookies

Whilst searching the web for Gluten Free baking ideas, we found this recipe on the Channel 4 food  website.  As it met our criteria of being gluten free, containing ingredients we had available and sounding tasty, we decided to give it a try.

Sous Chef J gathered the ingredients

  • 1 tsp gluten-free baking powder
  • 1½ tsp ground ginger
  • 200g ground almonds
  • 30g pecans, chopped
  • 50g olive oil or rapeseed oil
  • 160g natural syrup 
Which make 8-10 cookies according to the recipe... but we halved the amounts and managed to make 6 cookies.

Next, we set about making the cookies.  The pecans were chopped.

Ground almonds, ground ginger and baking powder were added to a bowl.  Then the oil and agave syrup were added and bound together to make a dough like mix.

Small balls of the mix were added to a baking tray and flattened slightly.  These were then baked in a pre heated oven (180ºC - fan) for about 10 minutes.  We allowed them to cool for a few minutes on the baking tray then transferred them to a cooling rack to completely cool.
Finally, the cookies were ready for 'testing'.  They were firm but soft and looked very appetising.

We stored them uneaten cookies in an airtight jar and were delighted to find they tasted even better the next day.

They are simple to make, great with a cuppa and look good.  Well worth having a go if you're stuck for baking ideas.  


  1. Oooh I like the look of them. I need to make cookies in the shape of the Gruffalo this weekend - wonder if they'd work?

  2. Hi

    Are you needing something that you cut shapes out? If so the coconut biscuit mix is rollable... These cookies held their shape (although we made them quite thick) far better than the nut butter cookies. Definitely worth a try though... let us know how you do :-)

  3. mmm, these look great. I'll have to try them. Take care.