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Pecan Shortbread Cookies

(makes 12 cookies)

Ingredients:
2 cups dry pecans
1/4 cup coconut flour
1/2 teaspoon sea salt
1/2 cup maple syrup

Directions:

Place the pecans in a food processor and pulse until the nuts are finely ground. Do not to over-process. Add the coconut flour and salt, and pulse to combine. Add the maple syrup, and pulse until the dough starts to stick together.

Make It Baked: Preheat the oven to 300°F. Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment-paper-lined baking sheet. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Bake for 9 to 11 minutes, until the cookies are dry on top. Let cool completely on the baking sheet before handling (or else they will crumble).

Make It Raw: Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment paper-lined tray. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Dehydrate at 110°F for about 4 hours, carefully flipping the cookies over onto a mesh-lined tray halfway through, until they feel dry and firm.

Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to a month.


Recipe From: Practically Raw Desserts by Amber Shea Crawley.

Category: Desserts

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