Ingredients
Equipment
Method
- Add pecans to food processor and pulse to coarsely chop. Remove and set aside in a bowl.
- Add pitted, chopped dates to food processor with butter. Pulse to combine, then pour in maple syrup with machine running.
- Add almond flour, vanilla, and salt. Mix to combine. Add chopped pecans and pulse until dough just barely holds together. Transfer dough to refrigerator to chill for 30 minutes.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silpat mat. Using a scant tablespoon of dough, roll each cookie between the palms of your hands and set on the tray. After all the cookies are rolled, use a spoon to roll them in coconut flakes. (I find it easier to roll all the dough into balls first, then coat them in coconut flakes. It's neater that way).
- Bake cookies for 10-12 minutes, rotating the pans halfway through, and swapping top to bottom if necessary. Let cool for 10 minutes on pan, then finish cooling on a wire rack. Cookies should be stored in an airtight container, and can be frozen in freezer bags for 4-6 months.
Notes
*Here is a recipe for soaked and dehydrated nuts. If you'd like to make your own soaked and dehydrated almond flour, use this recipe and blend the finished almonds in a food processor until they are finely ground. (Blending too long results in almond butter).
Tried this recipe?Let us know how it was!