Dreamy Almond “Pancookies”

Yacon-Date-Almond Pancookies--their flavor is buttery-caramel, just as their color suggests!

This little cookie is a total delight!  Made with only fresh almond flour, it is gluten- and grain-free.  And the sweetener is Yacon syrup from the Amazon.

If you’ve yet to try this amazing sweetener, you are in for a real treat.  It has the most delicate floral essence and the richest coloration…a dark amber, significant of its mineral and vitamin content.  It has a lower glycemic index than other sweeteners, as well as being a great source of fructooligosacharides (FOS), a prebiotic that does not raise blood sugar levels.

These cookies are very moist and thin.  In fact, so moist and thin, my family calls them “pancookies,” owing to their resemblance to a little pancake.  So, pancookies they are.  Whatever you call them, they are tasty!

When baking, allow at least 2″ between each for the spreading action that happens with heating.  Also, the combination of the egg, yacon syrup and almond flour makes for a very thick, almost gelatinous batter.  Simply take a tablespoon and pour onto your cooking sheet for each cookie.

As with all my “treats,” these are not overly-sweet…in fact, they remind me more of caramel than a cookie in their flavor profile, due to the buttery-saltiness of combined ingredients.  Some freshly-chopped dates up the sweetness in each bite.  Add 7-8 dates to the batter–their flavor is an excellent complement.

Almond-Date Pancookies with Yacon Syrup

Makes approximately 28 2-3″ cookies

3 cups freshly-ground Almond Flour

4 Eggs, room temperature

2/3 cup Yacon syrup

7-8 Dates, thinly chopped

1/2 cup Unrefined, Cold-pressed Coconut Oil, melted

1/2 cup Ghee or Clarified Butter, melted

3/4 teaspoon Sea Salt

2 tablespoons Vanilla Extract


Preheat oven to 350 degrees, Fahrenheit.

Combine almond flour with sea salt and chopped dates.  Beat eggs and blend in yacon syrup, oils and vanilla, then combine with flour and salt mixture.


Freshly ground organic almond flour


Freshly chopped dates


Blending melted coconut oil and ghee


Yacon syrup--secret ingredient to this wonderful cookie!


On a cookie sheet lined with a Silpat mat or parchment paper, use a tablespoon to measure out each cookie, separating them by at least 2 inches.

Blending the cookie batter


Pancookies on Silpat sheet, ready to bake

Bake for 12-15 minutes, or until edges begin to brown.

Remove and cool at room temperature.  Place in an air-tight glass, ceramic or metal container for safekeeping in the refrigerator.

Yummy pancookies ready to enjoy!