Using pecan butter gives cookies a fantastic flavour!

These biscuits make a good base for icing or frosting.

Prep Time: 15 minutes

Cook time: 20 minutes

Yield: 16 – 18 cookies

INGREDIENTS

1/2 cup pureed pitted Medjool dates

2 cups crispy pecans

1 Tbsp coconut oil

2 – 3 Tbsp honey

2 tsp vanilla extract

1 tsp cinnamon

2 cups shredded coconut (or coconut left over from making coconut milk)

INSTRUCTIONS

1. Preheat oven to 325 ºF

2. Soak the dates in warm water for about 10 minutes before pureeing – this makes it easier to process

3. In a food processor, process the pecans with the coconut oil until it is a smooth nut butter

4. Add the honey, pureed dates, cinnamon, vanilla, and process

5. Add the shredded coconut and mix

6. The batter should be somewhat stiff

7. Line two cookie sheets with parchment paper

8. With a teaspoon, drop the batter onto the cookie sheets

9. Press down on the cookies with a fork until they are a uniform 1/4″ thick

10. Bake for about 20 minutes

11. Check them – bake until browned – it may take 25 minutes

12. The cookies will be soft

13. Leave them on the cookie sheet to cool and store in the refrigerator