Ingredients:
- 2 cups almond flour/meal
- ½ cup chopped raw pecans
- ½ teaspoon baking soda
- Pinch sea salt
- ¼ cup pure maple syrup
- ¼ cup coconut oil melted and cooled
- 1 teaspoon pure vanilla extract
Cooking Directions:
- In a mixing bowl, add first four ingredients and stir together. Add the remaining (wet ingredients) and mix until a sticky dough forms.
- Make a ball out of the dough, pressing it together, then place it on a sheet of plastic wrap and form a cylinder or a log (the log will be over a foot long, so if you’d like, you can cut it in two that the logs are easier to manage/less delicate).
- Wrap the log tightly in the plastic wrap and place in the freezer for 30 minutes or in the refrigerator for 2 hours.
- When ready to bake, preheat the oven to 350 degrees.
- Unwrap the cookie dough, place it on a cutting board, and slice ¼-inch thick slices to form cookie shapes.
- Place dough on a baking sheet and bake for 13 to 15 minutes, or until edges are golden brown.
- Remove cookies from the oven , and allow them to sit 15 minutes before removing them from the baking sheet with a spatula.
