Whiskey Pecan Cookies


A cookie born of necessity. In the recent past, my husband tried (succeeded?) to educate himself about Scottish whiskey for a trip we took to Great Britain. Turns out, he’s not the biggest fan. I detest the stuff straight. But the process of figuring that all out meant we were left with FIVE bottles of Scottish whiskey.

Then, on our trip, we discovered whiskey candy. Yum. But the candy thermometer and I have a nasty history. So I turned to cookies.

Now, whiskey is made with grains, malt barley in particular and perhaps wheat and/or rye. So, if you’re extremely sensitive to gluten (e.g. celiac), I would skip this recipe. But as it is distilled (turned from a liquid into a gas before once again becoming liquid), the gluten should be long gone. However, I’ve read that some brands have additives (e.g. coloring) that may re-introduce gluten. That said, I noticed no negative reactions to these cookies. But keep in mind this is an ‘at your own risk’ recipe.

With no chocolate, Spy and Q approached the “cookies” with suspicion. Q dislikes pecans and raisins in his cookies, Spy loves them.  Both loved the cookies.

Whiskey Pecan Cookies


2 1/2 cups almond flour

1 cup pecans, chopped

1 tsp baking soda

1/2 tsp salt


3 eggs

1/3 cup coconut oil

1/3 cup maple syrup

1/3 cup whiskey *** (some brands may still contain gluten, at your own risk)

1/3 cup golden raisins, chopped

Preheat oven to 375F. Mix wet in one bowl, dry in another. Combine. Drop onto a cookie sheet. Bake in oven for 10 minutes. Cool.

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