Pecan-Graham Cookies Recipe

Name: Pecan-Graham Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup coarsely chopped pecans (about 3 ounces); 1 1/4 cups whole wheat flour; 1/2 cup rye flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 stick (4 ounces) unsalted butter, softened; 1 cup sugar; 1 large egg; 1 tablespoon unsulphured molasses; 1 tablespoon honey; 1/2 teaspoon pure vanilla extract

Servings: persons

3/4 cup coarsely chopped pecans (about 3 ounces)
1 1/4 cups whole wheat flour
1/2 cup rye flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, softened
1 cup sugar
1 large egg
1 tablespoon unsulphured molasses
1 tablespoon honey
1/2 teaspoon pure vanilla extract

1
Preheat the oven to 350.
2
Toast the pecans on a baking sheet for about 10 minutes, or until fragrant.
3
Let cool.
4
Increase the heat to 375.
5
In a medium bowl, combine the whole wheat and rye flours with the baking powder, baking soda, cinnamon and salt.
6
In another bowl, cream the butter and sugar with an electric mixer on high speed.
7
Add the egg and beat until fluffy.
8
On low speed, beat in half of the dry ingredients until just combined.
9
Beat in the molasses, honey and vanilla, then the pecans and the remaining dry ingredients until just combined.
10
Roll scant tablespoons of the dough into walnut-size balls and arrange them about 2 1/2 inches apart on 2 nonstick baking sheets.
11
With lightly moistened fingers, flatten the cookies to 2-inch rounds.
12
Bake for about 12 minutes, or until golden and lightly cracked on top.
13
Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool.

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup coarsely chopped pecans (about 3 ounces), 1 1/4 cups whole wheat flour, 1/2 cup rye flour, 1 1/2 teaspoons baking powder, and more.

Yes, Pecan-Graham Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan-Graham Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions