These spelt flour and pecan nuts delights are tiny bite-size thumb cookies that taste like miniature pecan pies—just a little healthier. Crispy at the edges and soft in the center, they’re perfect for snack time, coffee breaks or a simple family treat.
I made these early one morning because my son asked for them for breakfast. It’s half-term, so we had time to enjoy baking together. My daughter joined in too—both kids said they could eat these at any time of day. Those moments when family asks “I really fancy that” are a gift: no brainstorming needed, just simple, joyful cooking.
This recipe is inspired by my grandmother’s nut cookie loaf, which she baked with plain flour and toasted walnuts. I adapted it slightly to be healthier and to bring out more flavor, switching to spelt flour and pecans. The result keeps the nostalgic taste but feels lighter and fresh.
I usually make these in mini muffin cups so each cookie has a little nest to hold the pecan filling. You can shape them smaller or slightly bigger depending on preference. They’re addictive—my kids fight over the last ones, so I often hide a couple to surprise them later.
Other pecan nuts recipes you may like:
- Pecan cookies with rye and barley flakes
- Banana, pecan and coconut loaf
- Flaxseed, cacao and pecan nuts cookies
- Quick nuts and dark cacao brownies
A few tips:
- Yield: Makes about 25–30 tiny cookies depending on size.
- Egg choice: Use one large egg. If using very small eggs, use two to reach similar volume.
- Make them darker: Add 2 tsp cocoa powder to the dough if you want an all-brown cookie.
- Cooking time: Varies with size—smaller cookies may cook faster, larger ones need a bit longer.
Here is the full recipe:
Spelt flour and pecan nuts delights
These spelt flour and pecan nuts delights are divine—bite-size cookies that capture the flavor of pecan pie.
Course: Coffee time, Dessert, Snack
Cuisine: American
Prep Time: 20 minutes | Cook Time: 14 minutes | Total Time: 34 minutes
Servings: 12 (adjustable)
Calories: 247 kcal per serving
Author: Ramona Sebastian
Equipment
- Food processor (for chopping nuts)
- Mini cupcake pan or mini muffin cups
- Spatula
- Knife
- Bowl
Ingredients
For the dough:
- 180 g spelt flour (light)
- 1 egg (largest, approx. 95 g)
- 90 g Muscovado sugar (light brown)
- 55 g butter (melted)
- ½ tsp vanilla essence (or 1 vanilla sugar sachet)
- ⅓ tsp soda bicarbonate
- ½ tsp baking powder
- 1 tbsp lemon juice (or cider vinegar)
- ¼ tsp salt
- Oil (coconut oil or butter) for greasing
For the nut mix (filling):
- 130 g pecan nuts (finely chopped)
- 90 g Muscovado sugar (light brown)
- 50 ml double cream
- 2 tsp cacao powder (sieved)
- 1 tsp vanilla
- ¼ tsp coarse sea salt (optional)
Instructions
- Gather all ingredients and set out your kitchen scale and equipment.
- Preheat the oven to 170°C (375°F).
- Grease 20–36 mini muffin cups with butter, coconut oil or cooking spray.
- In a bowl, whisk together the sugar, melted butter, vanilla, salt and egg until fluffy and creamy.
- Mix the soda bicarbonate and baking powder with the lemon juice (or vinegar) and add to the egg mixture.
- Fold in the sieved spelt flour gently with a spatula or mix briefly on low speed until just combined.
- Using a teaspoon, take small amounts of dough, roll them into balls and place each into a greased mini muffin cup.
- Press your thumb into each ball to create a small nest or dent for the filling.
- Chop the pecans (a food processor works quickly).
- Combine chopped pecans, brown sugar and cacao powder in a bowl. Stir in the double cream and vanilla, then add the coarse salt if using. Mix until the filling comes together.
- Spoon about ¾ to 1 teaspoon of the nut mixture into each dough dent.
- Bake at 190°C (375°F) for about 15 minutes, or until the dough is golden. If your oven is not fan-assisted, you may need an extra 3–5 minutes—watch for a golden color.
- Remove from the oven and cool for 5–10 minutes before removing from the pan. Allowing them to cool slightly helps the filling set.
- Serve warm or at room temperature. These are best enjoyed fresh—but they keep well in an airtight container for a couple of days.
Nutrition (per serving)
Calories: 247 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 4 g | Sugar: 15 g | Fiber: 3 g