Cookies are one thing that I have tried to make a grain-free version of several times, and each time, they have a been a flat failure. Usually, cookies are the thing to bake first if you’ve never baked before. But, for some reason, I’ve always been bad at them.
This time, however, was different. The cookies turned out SO yummy!!! Crispy on the outside, buttery and soft on the inside; and perfumed with the delicate, sweet flavor of pecans!
Another bonus of this recipe is that, unlike most grain-free baked goods, these cookies are egg-free. Cheers!
- 2 1/2 cups soaked, sprouted, and dehydrated pecans
- 1/3 cup coconut manna (This stuff is really expensive, but it’s worth it. However, you can make it homemade, which is much cheaper. Here’s a recipe link.)
- 1/4 cup coconut oil
- 1/8 cup honey
- 1 heaping tsp. grass-fed beef gelatin (I use Great Lakes)
- 1 tsp. cinnamon
- 1/8 tsp. salt
- Combine all the ingredients in your food processor and pulse until they form a cookie-dough-like texture.
- Grease a cookie sheet, and spoon the dough onto the cookie sheet in 1/8 cup quantities. (I used an 1/8 cup measure and a spatula for this, but you could also use an auto-scoop.)
- Pre-heat the oven to 375 F. Bake the cookies for about 12-15 minutes, until they are golden brown on the top and sides, and dark brown around the edges.
- Cool thoroughly before enjoying. This recipe makes about 17 cookies.