Ginger Pecan Cookies

Ginger Pecan Cookies – Healthier cookies!

  • Sweet Freedom natural syrup made 100% from fruit replaces sugar
  • Ground almonds replace highly processed white flour
  • Olive / rapeseed oil replaces butter (rapeseed oil has half the saturated fat of olive oil even!)
  • Lower GL and more nutritious than regular cookies
  • A good choice for diabetics
  • Gluten free
  • Vegan

Ginger Pecan cookiesMakes 8-10


1 tsp gluten-free baking powder
1 1/2 tsp ground ginger
200g ground almonds
30g pecans, chopped
50g olive oil or cold pressed rapeseed oil
160g Sweet Freedom Natural Syrup (Rich) *available from Tesco, Waitrose, Ocado


1. Preheat the oven to 180°C/350°F/Gas mark 5. Line 2 baking sheets with baking paper.

2. Sift the baking powder and ground ginger into a large bowl.

3. Add the ground almonds and chopped pecans and mix together. Make a well in the centre.

4. Pour in the oil and Sweet Freedom and mix together with a wooden spoon until the mixture comes together.

5. Roll a dessertspoonful of the mixture into a ball then lightly press to make a flat biscuit shape. Place on a baking sheet.

6. Repeat with the remaining mixture, leaving a little space between them on the baking sheets to allow to spread.

7. Bake for 10-12 minutes until golden. Leave to cool slightly on the tray then carefully remove with a palette knife and leave them to cool completely on a cooling rack.

Recipe courtesy of Joy Skipper, Masterchef semi finalist and nutritionist


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