Makes eight to twelve cookies
Ingredients:
1 cup blanched almond flour
2 tablespoons organic unsalted butter
2 tablespoons honey (raw, if you can get it)
1/4 teaspoon good-tasting pure stevia extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/2 teaspoon aluminum-free baking powder
1/16 teaspoon sea salt
1/2 cup chopped, toasted pecans
*I also added a handful of dried cranberries.
Preheat oven to 275 (yes, 275) degrees fahrenheit.
Chop pecans, and toast them for 12 minutes. Melt butter. Stir together all ingredients except almond flour and pecans. Mix in almond flour until a smooth dough forms, then fold in nuts until dispersed throughout dough. Shape into flat cookie rounds on parchment paper. Bake for 12-18 minutes, or until slightly browned around the edges. Let cookies cool and harden for a full 10 minutes before removing from parchment.
Preheat oven to 275 (yes, 275) degrees fahrenheit.
Chop pecans, and toast them for 12 minutes. Melt butter. Stir together all ingredients except almond flour and pecans. Mix in almond flour until a smooth dough forms, then fold in nuts until dispersed throughout dough. Shape into flat cookie rounds on parchment paper. Bake for 12-18 minutes, or until slightly browned around the edges. Let cookies cool and harden for a full 10 minutes before removing from parchment.
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