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.