Makes 12-16 cookies.
- 2 cups almond flour/meal
- ½ cup chopped raw pecans
- 1/2 teaspoon baking soda
- Pinch sea salt
- ¼ cup pure maple syrup
- ¼ cup coconut oil melted and cooled (butter would work as well)
- 1 teaspoon pure vanilla extract
Preheat oven to 350° F (176.7° C).
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 square or log out of the dough, pressing it together, then place it on a sheet of aluminum foil or plastic wrap so you can cut it in two so that the logs are easier to manage/less delicate).
Wrap the log tightly in the aluminum foil or plastic wrap and place in the freezer for 30 minutes or in the refrigerator for 2 hours.
When ready to bake, unwrap the cookie dough, place it on a cutting board, and slice 1/4-inch thick slices to form cookie shapes.
Place cookies on a baking sheet lined with aluminum foil 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.