The day after Christmas is usually a do-nothing day for us. It’s also a day of eating leftovers and trying to resist all those sweets. That’s why these vegan pecan cookies are a light and healthy alternative. They’re packed with nuts, low on sugar, and gluten-free. Spend the day in your pajamas and snack on these yummy, nutty treats.
For the cookies: 6 tbsp coconut oil 4 tbsp maple syrup 2 tsp almond extract ½ tsp salt ½ tsp baking soda 2 cups almond flour
For the filling: 1 cup chopped pecans (plus whole pieces for the top of the cookies) 2 tbsp maple syrup 1 tsp almond extract
Preheat oven to 350° F. Mix coconut oil, maple syrup, almond extract, salt, baking soda, and flour on medium speed until well-combined. The dough will be crumbly. Form 2-inch balls and press down the centers. Bake at 350° F for 8-10 minutes. Allow to cool. Pulse pecans and add syrup and almond extract. Scoop filling into the center of cooled cookies. Place a single pecan on the top of the filling and serve.