From one cookbook to another…
These are the perfect holiday cookies.
They are quick to make and are one of the best hits at any gathering I have made them for.
created by gail doherty and lacey sher of the down to earth cookbook – gail is currently at good karma café (www.goodkarmacafenj.com). You can find this recipe in our own cookbook: nourish – a community supported cookbook
This recipe differs slightly from the Down to Earth Cookbook by replacing canola oil with coconut oil. Coconut oil is rich in lauric acid – promoting brain function and boosting the immune system. For those who are vegetarians and vegans, coconut oil can be a good source of fat. For those who are heavy meat eaters, minimize the amount of coconut oil in your diet. The bottom line: unrefined organic coconut oil is real whole food. (Bonus: coconut oil is a great topical for chapped and dry skin.)
MAKES 20 LARGE COOKIES or 30 SMALLER COOKIES
GLUTEN FREE OPTION + VEGAN
part one: combine dry ingredients
- 3 c pecans, toasted and cooled
- 2 c oats, finely ground in a food processor or blender
- 2 c spelt flour (or gluten free flour of choice)
- Preheat oven to 350°.
- Line a large baking sheet with parchment paper and set aside.
- Combine pecans, oats and flour. Stir.
part two: combine wet ingredients
- ¾ c coconut oil, melted
- 1 c maple syrup
- 2 T vanilla extract
- ¼ t salt
- Combine wet ingredients.
- Add the wet ingredients to the dry and mix thoroughly.
- Scoop out ¼ c of dough onto the prepared baking sheet. Space 2” apart and flatten with your palm.
- Bake for 20 minutes until golden.
- Remove from oven and let cool on the baking sheet.
