1/2 cup pecan flour (Note- Make pecan flour by grinding pecans in a food processor)
1 Tbsp coconut flour
1/2 tsp baking soda
1/4 cup coconut oil, melted
2 Tbsp raw honey
2 tsp pure vanilla extract
Instructions
Preheat oven to 375. Prepare candied pecans; In a small saucepan
on medium, heat maple syrup and 2 Tbsp sucanat. Heat, stirring
constantly, until mixture begins to boil and Sucanat dissolves,
about 1 minute. Remove from heat and immediately add pecans.
Stir until fully coated. Spread pecans evenly on a large parchement-
lined baking sheet and set aside to cool, about 5 minutes.
Prepare caramel sauce- In a small saucepan on medium, combine
coconut milk and 3/4 cup sucanat and bring to simmer, stirring
constantly. Once mixture begins to boil, add 1 1/2 tsp vanilla and
salt, stirring constantly. Cook caramel until thickened and red-
brown in color, 4 to 5 minutes. Remove from heat, pour into a glass
bowl and set aside to cool for at least 5 minutes.
Prepare dough- In a medium bowl, combine almond, pecan, and
coconut flours and baking soda until well blended. In a small bowl,
whisk together oil, honey and 2 tsp vanilla. Pour wet ingredients
into dry ingredients and blend using a fork until dough forms. Add
1/2 cup caramel sauce to dough and mix until well blended.
Drop 1 Tbsp of dough at a time onto a large parchment-lined
baking sheet, leaving about 2 inches apart. Using a spoon, top each
cookie with a dab of remaining caramel sauce and place 1 candied
pecan on each cookie. Bake for 7 to 9 minutes. Remove from oven
and set aside to cool on sheet.
Originally Submitted
5/1/2015
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You can add this Salted Caramel Pecan Cookies recipe to your own private DesktopCookbook.
