Sweet Pecan Pie-Crust Cookies (Egg-free)

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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!

Ingredients:

  • 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

Method:

  1. Combine all the ingredients in your food processor and pulse until they form a cookie-dough-like texture.
  2. 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.)
  3. 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.
  4. Cool thoroughly before enjoying.  This recipe makes about 17 cookies.

 

 

Fudge Balls

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These delicious egg free cookies are a fun, healthy snack anytime.  Serve them as balls, (my favorite method), or flatten them into a more cookie-like shape. Pack them in school lunches or for a picnic.  We are even taking them on the road trip to Disney Land!  Moist, oily, and full of honey, these will satisfy the sweet tooth of even the most hedonistic, while still being nutritious!

Ingredients:

  • 1/4 cup homemade sprouted sunflower seed nut butter
  • 1/4 cup softened coconut butter
  • 1/8 cup shredded coconut for coating
  • 2 tbsp. plus 2 tsp. raw honey

Method:

  1. Combine all the ingredients except the dried coconut in your food processor and process until smooth. Put the shredded coconut into a bowl, and set it aside.
  2. Carefully scrape the dough on the blade off into the food processor bowl with a rubber spatula.  Refrigerate the dough for 45 minutes, until it is firm.
  3. Scoop spoonfuls of dough into your hand. Roll the dough into 1-1/4 inch diameter balls.  Chill again as needed.
  4. Roll each ball in the shredded coconut, and refrigerate for 30-45 minutes before enjoying.