Pecan Chia Seed Shortbread Cookies August 30 2016

These Pecan Chia Seed Shortbread Cookies are thick, chewy & have the perfect ... company, & it was overall coarser with bits of sliced pecans with a subtle hint of cinnamon.

Serves: 24 cookies

Duration: 20 mins


  • 240g ground mixed nuts
  • 2 tablespoons desiccated coconut
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 110 pecans, toasted and chopped
  • 5 tablespoons honey
  • 5 tablespoons chia seeds
  • 60ml coconut oil, melted
  • 1 tablespoon vanilla extract
  • 1 tablespoon cinnamon, ground


  1. In a large bowl combine ground almonds, desiccated coconut, salt, baking soda, chia seeds and pecans
  2. In a smaller bowl, mix together honey, coconut oil, and vanilla
  3. Mix wet ingredients into dry
  4. Once the mixture has formed into a dough, leave to slightly set in the fridge for a minimum of 30 minutes.
  5. Using the palms of your hands, create a ball slightly larger than a gold ball and flatten it into a disc.
  6. Place all the discs onto a baking tray which has a greaseproof paper on top, making sure to leave plenty of place between each cookie.
  7. Bake at 175°C until lightly golden, for around 10 - 13 minutes
  8. Remove the cookies from the oven and leave to cool.
  9. Serve with a good cuppa tea and enjoy!


You can buy ingredients from our online shop <3



Author: Charleh Dickinson

Founder & MD of Designed2Eat
Food Marketing Management Graduate at Sheffield Hallam University

Digital Marketing Manager & Food Photographer for KUB Ltd 

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