Ingredients

• Ingredients Scale 1x2x3x 2 cups packed almond flour or almond meal 1/4 cup coconut sugar, turbinado sugar or pure cane brown/white sugar 1/2 teaspoon cinnamon 1/4 teaspoon baking soda or 1/2 teaspoon baking powder 1/4 teaspoon sea salt 1/4 cup coconut oil, room temp 1/4 cup pure maple syrup, warmed 2 teaspoons vanilla 1/2 cup pecan pieces (raw or roasted), chopped 1/4 cup mini semi-sweet chocolate chips large flake salt, to garnish

Preparation

• Instructions Preheat oven to 325 degrees. Prepare a baking sheet with coconut oil, parchment paper, or use a non-stick mat. Mix: In a large mixing bowl beat together the coconut oil, vanilla, and maple syrup until smooth. Add in the almond flour, sugar, cinnamon, baking powder & soda, and salt, mix to combine. Toss in the pecans and chocolate chips, and mix again. Shape: Scoop rounded tablespoons and roll dough into 1 inch balls, firmly but gently press into a ball, and place on the cookie sheet. Using your fingers, gently press down to slightly flatten. Sprinkle with coarse sea salt. Bake: Place in the oven on the center rack and bake for about 20 minutes. They may look like they need to cook more but don’t worry once they cool they will darken slightly, harden a little and be a perfect cookie. Let cool and enjoy! Makes 16 to 18 cookies Store: Cookies can be stored on the counter for up to 5 – 6 days or kept in the refrigerator for up to 2 weeks. To keep longer, freeze for up to 2 – 3 months.