Almond and Pecan Cookies

Source

Super Healthy Cookies by Hallie Klecker

Ingredients

Display units in Metric

2	cups	blanched almond flouer
¹⁄₂	cup	raw pecans finely chopped
30		pecan halves for garnish
3	Tbs	coconut sugar
¹⁄₂	tsp	baking soda
¹⁄₂	tsp	sea salt
1	large	egg yolk
3	Tbs	Grade B maple syrup
2	Tbs	extra-virgin olive oil
1	Tbs	unsweetened applesauce

In a large bowl, whisk together the almond flour, chopped pecans, coconut sugar, baking soda, and salt. In a small bowl, whisk together the egg yolk, maple syrup, olive oil, and applesauce. Pour the wet ingredients into the dry and stir to form a dough.

Divide the dough in half. Roll each half into a log about 6 inches long and 1 1/2-2 inches in diameter. Wrap both logs in plastic wrap and freeze for 1-2 hours.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap the frozen logs of dough and slice each into 1/4 inch thick rounds. Place the cookies about 2 inches apart on the lined baking sheets. Gently press a pecan half into the center of each cookie.

Bake for 12-15 minutes until golden brown and fragrant. Cool completely. Store in an airtight container.

In a large bowl, whisk together the almond flour, chopped pecans, coconut sugar, baking soda, and salt. In a small bowl, whisk together the egg yolk, maple syrup, olive oil, and applesauce. Pour the wet ingredients into the dry and stir to form a dough.
Divide the dough in half. Roll each half into a log about 6 inches long and 1 1/2-2 inches in diameter. Wrap both logs in plastic wrap and freeze for 1-2 hours.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap the frozen logs of dough and slice each into 1/4 inch thick rounds. Place the cookies about 2 inches apart on the lined baking sheets. Gently press a pecan half into the center of each cookie.
Bake for 12-15 minutes until golden brown and fragrant. Cool completely. Store in an airtight container.

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