I’m really excited about these cookies. They’re really delicious and hearty. They have a really great gooey texture and maintain it even after staying out in a container for a few days. Melting the coconut oil also helps to maintain the moist texture as oppose to adding it in a more firm state.
I hope you enjoy these cookies as much as I do!
Pecan Cookies (Vegan, Gluten-Free and Refined Sugar-Free)
2 1/2 cups Almond Flour
2 Tablespoons Cornstarch
1/4 teaspoon baking soda
1/4 Teaspoon Salt
3/4 cup Toasted Pecans
1/4 cup Coconut Sugar
1/4 cup Maple Syrup
1/2 cup Coconut Oil
2 teaspoons Vanilla Extract
Preheat the oven to 350 degrees. Chop the pecans into small pieces and toast in the oven for 6 minutes. Heat the coconut oil in a small sauce pan until complete melted. In a small bowl, combine the maple syrup, coconut oil and vanilla. In a large mixing bowl, combine all of the dry ingredients and mix well. Add the wet ingredients to the dry ingredients and mix until well incorporated.
Use a medium size scoop to portion the cookies. Make them into rounds and flatten with your hand to about 1/4 inch thick onto a baking sheet tray. Bake in the oven for 12 minutes. Makes 18 cookies. Let cool and store in an air tight container.