Adapted from Nourishing Traditions, by Sally Fallon and Mary Enig
Ingredients (Makes 18 cookies)
• 1 ½ cups crispy pecans
• 6 tablespoon softened butter or 6 tablespoons coconut oil
• ½ cup succanat or maple sugar
• 1 cup arrowroot power
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• Egg Replacer: equivalent of 1 egg white
• 18 crispy pecan halves
Preheat the oven to 300˚F.
Place the pecans in a food processor and process until finely ground. Add the remaining ingredients (except pecan halves) and process several minutes until smooth. Transfer to a bowl and stir in the egg replacer. Use two spoons to drop the cookies onto a parchment-covered cookie sheet. Press a pecan half onto each cookie. Bake at 300 degrees for about 20 minutes or until the bottoms are golden. Let cool completely before removing to an airtight container. Store in the refrigerator.
For crispy almond cookies, make them the same way, substituting 1 ½ cups almonds for the pecans and ½ cup coconut oil or softened butter for the fat measurement. Add 1 teaspoon almond extract to the ingredients as well. Press an almond into each cookie.