Pecan Pie Cookies

Paleo, refined sugar free, dairy free, gluten free, grain free

for the Cookie: 

2 cups almond flour 

1 cup arrowroot 

1 tsp salt

1 tsp vanilla

⅓ cup maple syrup

¼ coconut oil, melted

½ cup pecans

for the Filling:

1/4 cup maple syrup 

1 cup pecans, chopped

Preheat the oven to 350℉

Combine all the cookie ingredients into a food processor, and pulse until fully combined. The dough will be crumbly in texture.

 Take about 1 tablespoon of dough at a time, and roll it into a ball. Place these onto a parchment paper lined baking sheet, and press down the center, with a ¼  teaspoon or your finger, about halfway (careful to avoid pressing too hard and creating a hole in the center of the cookie). 

In a saucepan on the stovetop, cook maple syrup until bubbly- just a couple minutes! Add chopped pecans and mix in until completely coated. Spoon the pecan pie filling into the center of each cookie while the mixture is still hot.

 Bake the cookies for 7-9 minutes. They will still be soft when they are removed from the oven, but will be a light golden brown color.

These delicious little cookies taste just like pecan pie!