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Maple Maldon Pecan Cookies

I have a love/hate relationship with Savory + Sweet. While I absolutely despise sweet things like dried fruit mixed in with savory dishes such as salad and stuffing (or cranberry sauce on turkey- Blah), I am totally in love with sea salt when paired correctly with chocolate, cookies, and caramel.

I saw a recipe the other day for Salted Pecan Cookies, so I decided to make some with a few adjustments. First off, I kind of improvised and estimated everything. Not such a great idea when you have a blog that you want to share recipes on (Fail). Unlike the recipe I had seen, I decided to use a mix of coconut sugar and maple syrup to sweeten these. I also added an egg white to help hold the cookie all together and give them a bit of “chew”. Lastly, the original recipe called for vanilla extract which I was out of, so I nixed that. Anyways, whatever I did, they turned out pretty good- at least my polite taste testers thought so.

The recipe was something like this:

Maple Maldon Pecan Cookies

(Warning: these are all guesstimations)

2 cups almond flour

1/4-1/2 teaspoon salt

1/4-1/2 teaspoon baking soda

1/2 butter, ghee, or coconut oil (I used a mixture of both ghee and coconut oil)

1/4 maple syrup

1/4 cup coconut sugar

1 egg white

1/2 cup coarsely chopped pecans

Maldon sea salt to sprinkle on top.

*if I had had vanilla in my cupboard when making these I would have put it in, so if you do, I’d say go for it.

Preheat oven to 325 F. Mix together dry ingrediants, then add butter/oil, maple syrup, and egg. Thoroughly combine, then stir in pecans. Scoop onto a parchment lined baking sheet (I pressed them into cookie shape, as they don’t change much in the oven), then sprinkle with Maldon. Bake for 20-25 mins until they become a bit golden.



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