Is there a more beaut combo than pecan and maple? I find it hard to believe so. If you agree, you need to make these soft-baked, cookies, they're truly delicious!
(makes 16 cookies)
1 c tapioca flour
1 c almond flour
1/8 tsp pink salt
1/2 c coconut sugar
1 tsp baking soda
1/2 c ghee or butter
1 tsp vanilla extract
1 small egg
1 tbsp water
1/2 c + toasted pecans, chopped
1/4 c melted and cooled coconut butter
2.5 tbsp maple syrup
1 tbsp + milk of choice
Preheat fan oven to 200°C/ 390°F (180°C fan) and line a couple baking sheets with parchment paper.
For the cookies, combine all the dry ingredients (except pecans) in a large bowl and set aside. Whisk the wet ingredients in another bowl then add to the dry and slowly fold with a spatula until combined, then fold in the pecans. Use a medium-size cookie scoop to scoop the dough onto the baking sheets (or roll into balls with your hands).
Place in the oven to bake for 8-12 minutes or until golden.
Allow the cookies to cool then make the maple glaze by mixing all the ingredients together in a small bowl - you may need more milk if it’s too thick, alternatively if it’s too runny, put it in the fridge for 5 minutes, take out and stir. Drizzle over the cookies and sprinkle extra pecans on top. Enjoy!