Almond & Pecan Cookies

In 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.