I was skeptical of how good these cookies would really be during my first attempt at making them. I followed the few simple steps, mixed up the five simple ingredients, and placed them in the oven not really knowing what to expect. I was impatient and tried one piping hot, and it was delicious! Then they cooled down and I tried one again, and they were even more delicious! The next day I had another helping, and WHOA, they blew my mind. Amazing! So they get tastier as the days go on. My daughter also thinks they are the best, and so they're always packed with us when we travel. I hope you enjoy these guilt-free, nutrient-rich pecan sandies as much as we do.
INGREDIENTS:
- 1 1/2 cups crispy pecans (plus about 15 whole pecans for the tops of cookies)
- 1 1/2 cups crispy walnuts
- 5 tablespoons plus 1/4 teaspoon grass-fed butter
- 5 tablespoons raw honey
- 1/2 teaspoon sea salt
DIRECTIONS:
Preheat oven to 375 degrees. Mix all the ingredients (except your 15 extra pecans and 1/4 teaspoon butter) in a food processor or high speed blender. Scoop out cookie dough with cookie scoop (about 1 tablespoon) and place on cookie sheet lined with parchment paper. Toss whole pecans in remaining 1/4 teaspoon of melted butter, and press into tops of cookies. Bake for 12-15 minutes (checking often so they don't burn). Cool and serve with a glass of raw milk. :)
Makes approximately 15 cookies
(Please note: If you don't have a dehydrator (like me) to make crispy nuts, just placed the soaked nuts on a parchment lined cookie sheet and place in oven and turn just the oven light on, or the lowest setting on your oven. Keep the door cracked, and leave the nuts in there for 12-24 hours, stirring occasionally)
(Read here about why it's so important to soak nuts, beans, grains and legumes before consuming)
(Adapted recipe from here)
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