I have always been a sucker for a good cookie.  I can always pass on other desserts, like cakes, pies, and brownies. But when it comes to cookies, there is no passing for me.

I think that I inherited this deep love for cookies from my sweet Papa.  He was a tall, strong, and kind man.  His laugh was always so full of life and joy.  You just couldn’t help but want to be around him.  Sharing a meal and hearing him tell stories from the old days are some of my favorite childhood memories.  I also remember going to restaurants with him and learning to love butter. And of course, I learned to love cookies from him as well.

In the second drawer from the top of my grandparents’ kitchen counter there was always a variety of cookies to choose from. Likely you would find Milano cookies, shortbread cookies, chocolate chip cookies, and pecan cookies. I remember as a little girl bouncing into the kitchen and heading straight for that drawer.  It was the perfect height for little people like me to reach into and be able to see everything.

I learned early on what a good cookie is.  I haven’t come across too many grain-free cookies that I love; many are too brittle, too gooey, too crunchy, or just not sweet enough.  I have tried my hand at coming up with a grain-free good cookie dough recipe several times, and was never satisfied with the end-product.  After so much trial and error I finally have a recipe for a good cookie. 🙂 These are perfectly chewy and soft. The bits of pecans give it a nice little crunch, too.

I hope that you love these and are able to make lots of memories while enjoying them with your family and friends!

Prep: 5-10 min          Bake: 5-7 min          Yields: 16 cookies

Ingredients:

• 1 egg yolk
• 1/4 cup honey
• 2 tbsp palm shortening (sub room temp butter)
• 2 tbsp coconut sugar
• 1 cup almond flour
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• 1/2 cup pecan pieces, set aside

Directions:

1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
2. Add the wet ingredients and the coconut sugar to a mixing bowl. Mix well with a hand mixer or fork.
3. Add the remaining dry ingredients, except for the pecans, and mix until the dough forms.
4. Once the dough is formed, fold in the pecan pieces.
5. Using a 1-inch cookie scoop or a tablespoon, scoop out each cookie and place them on the parchment paper, leaving at least 3-4 inches between each one. With your fingers or the back of a spoon flatten each cookie to about a 1/2 in.
6. Place the cookies in the oven for 5 to 7 minutes, or until they have spread out and are browned on the bottom. They cook fast – so hang around the kitchen while they bake – or get a couple bowls of ice cream ready! 🙂
7. Once done, remove from the oven and allow them to cool for 3-5 minutes before serving. These can be stored in airtight container on the counter for up to 7 days.

ENJOY! 🙂

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