Pear Coffee Cake Cookies
Servings: 24 cookies
Calories: 101kcal
Ingredients
For the cookies:
- 1 cup blanched almond flour
- ½ cup coconut sugar
- ¼ cup coconut flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 large egg room temperature
- 1 medium pear peeled, cored, and grated on the large holes of a box grater
- ¼ cup unsweetened creamy almond butter or cashew butter
- 2 tablespoons coconut oil melted
- 1/3 cup raw pecans chopped
For the streusel:
- ¼ cup raw pecans finely chopped
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the almond flour, coconut sugar, coconut flour, cinnamon, baking soda, and salt. In a separate bowl, whisk together the egg, grated pear, nut butter, and coconut oil. Pour the wet ingredients over the dry and stir thoroughly to form a dough. Stir in the pecans.
- Drop tablespoons of the dough onto the prepared baking sheets, spacing 2 inches apart. Gently flatten each cookie with your fingertips to about ½-inch thick.
- In a small bowl, combine the ingredients for the streusel. Sprinkle a little of the streusel on top of each cookie and press gently to adhere.
- Bake the cookies for 13-15 minutes until golden brown and just firm to the touch. (Cookies will continue to firm up as they cool.) Cool completely. Store in an airtight container in the refrigerator, or freeze for longer storage.
Nutrition
Calories: 101kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 61mg | Potassium: 40mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 0.4mg