Updated: Nov 17, 2020
1 cup almond meal
1/2 cup gluten free flour
1 tsp cornstarch
¾ tsp baking powder
¼ tsp celtic sea salt
1 large egg, room temperature
1/4 cup coconut oil, melted and cooled slightly
2 tsp vanilla extract
pinch of nutmeg
pinch of cinnamon
½ cup coconut sugar
¼ cup pecans (to press into the cookies)
1 ½ tsp organic maple syrup
In a bowl, mix together the almond meal, flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg, maple, and vanilla. Stir in the coconut sugar. Add the dry mixture to the wet mixture and stir to combine until it forms a dough like consistency. Chill the cookie dough for 30 minutes in the fridge.
Preheat the oven to 180°C, and line a baking tray with some baking paper (preferably unbleached).
Roll the cookie dough into 15 small spheres, and place them on the prepared baking sheet. If the mixture is sticky, moisten your fingers with a tiny amount of water, and gently shape the cookies. Using your index finger or thumb, make an indentation in the center of each, and place a pecan on top. Bake at 180°C for 8-10 minutes.
Take out the oven and allow cookies to cool before consuming.