Butter is becoming a rare find in our house these days. Instead, I scour the shops for offers on the best organic coconut oil I can find because as the basis for most baking, coconut oil is amazing. And these pecan maple cookies are the perfect example – they’re nicely rich from the coconut oil and without the heaviness of dairy products.

They’re also nutty, crunchy, and just the right amount of sweet – seriously good with a cup of tea. They last ages too (if you can manage not to eat them) in an airtight container – my only problem is that the cookies disappear so fast in our house I always regret not doubling the recipe.