Try this Almond & Pecan Cookies recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, whisk together the almond flour, chopped pecans, coconut sugar, baking soda and salt. In a small bowl, whisk together the egg yolk, maple syrup, olive oil and applesauce. Pour the wet ingredients into the dry and stir to form a dough.
Divide the dough in half. Roll each half into a log about 6" long and 1.5-2" in diameter. Wrap both logs in plastic wrap and freeze for 1-2 hours.
Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Slice the frozen dough logs into 1/4 inch thick rounds. Place the cookies about 2" apart on the lined baking sheets. Gently press a pecan half into the center of each cookie.
Bake for 12-15 minutes until golden brown and fragrant. Cool completely before serving.
Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 94 | ||
Calories from Fat: 82 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 15.1mg | 5 % | |
Sodium 53.4mg | 2 % | |
Potassium 65.9mg | 2 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.3g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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