Ingredients:
2 ½ cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
1 cup pecans, toasted and chopped
5 Tablespoons agave nectar
½ cup salted butter, melted
1 Tablespoon vanilla extract
Directions:
In a large bowl combine almond flour, salt, baking soda and pecans
In a smaller bowl, mix together agave, butter and vanilla
Mix wet ingredients into dry
Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter
Place in freezer for one hour, until firm, unwrap and cut into ⅛ inch thick slices
Place slices on a parchment lined baking sheet
Bake at 350° until lightly golden, 7-10 minutes
Cool and drizzle or dip in dark chocolate and serve
Makes 24 cookies
This recipe was inspired in whole or in part by Elana’s Pantry
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