Deliciously decadent pecan cookies made with almond flour, ghee and no refined sugar.
Ensure that you take out the ghee so that it is at room temperature if you store it in the fridge.
Preheat the oven to 350ºF (177ºC). Add the pecans to a baking sheet and toast them for about 10 minutes. Remove, let them cool and then roughly chop. Set aside.
In a medium sized bowl, add the ghee and coconut sugar and mix well using your hands. Then add the egg and maple syrup, mix using a spoon to combine. Add the almond flour, tapioca flour, hazelnut powdered nut butter (if using), baking soda and sea salt. Mix well. Place in the fridge so it can harden slightly for about 30 minutes.
Heat the oven to 350ºF (177ºC) and prepare your lined or greased cookie sheet.
Remove the cookie mixture and add the pecans and chocolate chips and mix. Using slightly wet hands, roll the dough into balls (it will be sticky) and flatten slightly with your hands. Place on a greased cookie sheet, evenly spacing the cookies out as they will spread quite a bit. Bake in batches if necessary.
Bake for 9-11 minutes, remove and let them cool on the sheet for a few minutes before transferring them to a cooling rack. Add some flaked sea salt on top.
Store in an airtight container, or in the fridge if storing longer than a few days. Freeze for longer!
This dough is quite sticky, it works best when your hands are slightly wet, so keep wetting them as needed while rolling them into balls and flattening.
Don't over bake, they will bake a little longer while sitting on the pan for a few minutes.
You should end up with approximately 14 to 16 cookies.
Don't forget to sprinkle some coarse or flaky sea salt on top after they are done baking.