SERVES 18-20 cookies

PREP 15 mins /COOL time 10 mins / BAKE 17 mins / TOTAL TIME 42 minutes

Ingredients

~ 1 cup almond flour

~ 3/4 cup spelt flour

~ 1 1/2 tsp cinnamon

~ 1 tsp baking soda

~ 1/2 tsp baking powder

~ 3/4 cup pecans, toasted and chopped

~ 1/4 cup ea. orange juice (approx.. 2-3 oranges) and maple syrup

~ 1 1/2 tsp vanilla extract

~ 2 Tbsp melted coconut oil

~ 1 tsp finely grated orange zest (approx. from 1 blue jay orange)

Steps 

1.Toast pecans until fragrant and browned. Skins of the nuts will start to split and that is another indicator of doneness.

2. Combine spelt flour, almond flour, cinnamon, baking soda and baking powder together in a bowl. Stir until combined.

3. In a separate bowl add the orange juice, maple syrup, orange zest, melted coconut oil and vanilla extract. Stir until combined.

4. Add liquid mixture into the dry mixture and fold until combined. Place the batter in the fridge for 10 minutes to cool.

5. Remove the batter from the fridge. Form cookies by rolling approx. 1 1/2 Tbsp of batter together into a ball. Place on parchment lined cookie sheets, 1 1/2" apart. I flattened the cookies with the back of a lid I had, but feel free to use your palm or spatula.

6. Place in the oven at 350 degrees Fahrenheit for 15-17 minutes or until cookies are browned on the bottom.

 Happy Eating Friends!

♡ Kell

Notes

**crisp for 3 days at room temperature, or 2 weeks in the fridge in a airtight container. Can be enjoyed naked, cashew icing or dipped in choco with added zest on top**