I have to admit that I’ve tried a few healthy desserts on my journey to a healthy lifestyle. Most time I’m very tempted to quit since there’s not a selection of amazing choices. If I had an option I would choose the not so healthy. These cookies were the first I would choose over a normal dessert. The funny thing was, my first time making these cookies, I messed up. Baking has always been a little difficult for me. In cooking, I can be creative and eyeball everything but with baking its different. You have to measure precisely everything. I added maple syrup instead of maple sugar to the recipe and it didn’t turn out as a dough but a liquid batter. Despite my mistake, I still didn’t catch it. I continued to cook it.
Instead of having cookies, it turned out to make a totally different dessert, it was like a flat layer of flexible caramel dessert that was delish!!! I ended redoing the second batch using coconut sugar and made the cookies.
Both desserts were comparable to the best dessert I’ve had in the healthy category. It only differs in texture and taste. My advice is don’t even try one before you serve it or else you end up munching everything. Do you remember that commercial back in the days when it was the chocolate Rolos. Would you share your last one with someone you love? Well, let’s say this dessert is difficult to share.
Paleo Butter Pecan Cookies
- 1/2 cup Ghee (at room temperature)
- 1/2 cup Maple or Coconut Sugar (not syrup, it will make a different delish dessert)
- 1 tsp Vanilla
- 1 3/4 cup Almond Flour
- 2 tbsp Coconut Flour
- 1/2 tsp Salt
- 1/2 cup Chopped Raw Pecans
- Preheat the oven to 325 degrees
- Line a cookie sheet with parchment paper and set aside
- In a large bowl, combine ghee, sugar, and vanilla, mix well
- Addin the almond flour, coconut flour, and salt, mix well
- Add in the chopped pecans and mix well
- Scoop the dough using a mini ball scooper to make about 16 cookies
- Place them evenly spaced on the cookie sheet, pressing down on them slightly
- Bake for 5 minutes
- Remove from the oven, using a clean glass cup and press them down again to about 1/4 inch thick
- Bake for an additional 10 minutes, remove from the oven and let cool
- Cover in an airtight container and can be kept on the counter for 4 days before it needs to be refrigerated