Ingredients
- 1/2 cup pecans
- 1/2 cup brown sugar or coconut sugar
- 1/2 cup ghee or butter, softened at room temperature
- 1 tablespoon molasses
- 1 1/2 cups pecan flour (158g)
- 6 tablespoons coconut flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350℉. Spread pecans on a small baking sheet and toast them in oven for 10 to 12 minutes, or until fragrant and nutty-smelling. Remove from oven, roughly chop, and set aside.
- In a mixing bowl, beat brown sugar with softened ghee for about 1 minute, or until creamy. Add the molasses and beat again until fully combined.
- In the same bowl, add pecan flour, coconut flour, and salt. Stir until the mixture forms a well-combined dough. Gently fold the chopped toasted pecans into the dough, ensuring they are evenly distributed.
- Line a large baking sheet with parchment paper. Using a tablespoon or cookie scoop, portion the dough into balls and place them on baking sheet. Flatten each ball to about 1/2 inch thick.
- Bake the cookies in the preheated oven for approximately 14 minutes, or until the edges are golden brown and the tops are just set.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
