Coconut Pecan Cookies

These cookies have an excellent texture. They are soft and thick, which one would not expect from gluten free, sugar free, oil free, dairy free cookies! :) The recipe calls for chocolate chips, but I used pecan instead. They sort of reminded me of pecan tassies, so I thought it'd be nice. I think chocolate chips would be divine in these, if you eat that sort of thing. 

Coconut Pecan Cookies

Plant-Powered Families (name of cookie has been changed)

1/2 C coconut butter

1/2 C maple syrup or honey

1 C plus 2 T oat flour

2 T coconut suguar

1 1/2 tsp vanilla

1/4 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1/3 C chocolate chips or pecans (or some other nut)

1. Beat coconut butter and maple syrup in a mixer until smooth. 

2. Add the rest of the ingredients except the nuts and mix until everything comes together. 

3. Add nuts just to incorporate. The mixture should be sticky--not too dry, not too wet. Scrape into a bowl and chill for 1/2 hr or more. This is REALLY important. 

4. Preheat oven to 325. Spoon cookie dough onto a parchment lined or sprayed baking tray. Flatten each cookie slightly with a spatula or your hand. Bake for 11 minutes and let cool on pan for a few minutes before cooling on a rack and devouring.