Maple Pecan Cookies

Christopher is going back to Oklahoma City for the rest of his ATC training, so Octave and I will be sweeping the west coast these next 6 weeks.  It is going to be really rough to be apart that long but thankfully we have a lot of really fun things, with our most favorite people planned.  We are starting in Seattle to visit Nana, heading to LA for a long-awaited sisterhood reunion, and ending in Portland for more time with friends and family, and a dear friend’s wedding.

We leave for Seattle first thing in the morning, and while we have flown many times together in Octave’s 17 months of life, this is the first since she has become an incredibly active, walking toddler.  I’ve been given advice to pack lots of snacks, a new toy, and even to give her Benadryl to help her sleep.  I thought it had to be a joke, but apparently a lot of people do it.  I am in no place to make a judgement, we all have to do what gets us through.  However, I will stick to snacks, a doodle pad, and pull out these delicious maple pecan cookies, in case of a meltdown.  Maybe bribing my daughter with cookies is no different, but for some reason it sits a little better with me:)  Octave loves cookies more than anything, and asks for them daily!  Luckily, she thinks lara bars and goji berry bites are “cookies” too.   However, there is a special light in her eyes when she is eating a proper cookie with butter and sugar, straight out of the oven.  These are made with pecan flour, spelt flour, coconut palm sugar and maple syrup, making them a little more friendly to your body, without sacrificing any taste.  Seriously, they are delicious!  We may have a 6 am flight tomorrow morning, but I am prepared to pull these babies out at the first sight of a meltdown.  Or heck, we will eat them regardless,  because coffee and pecans go great together and I hardly ever need an excuse to eat a really good cookie.

See you soon Nana…

Maple Pecan Cookies

Makes 2 dozen cookies

1 cup raw pecans for flour+ more for topping

1 1/4 cup spelt flour

1/2 cup coconut palm sugar

1/2 tsp. sea salt

1 tsp. baking soda

A few shakes of cinnamon

1 stick cold unsalted butter

1/4 cup maple syrup

Directions

Grind pecans in a food processor.   You want to make sure they are ground fine enough to be considered flour but not so fine that a paste starts to form.  Add in spelt flour, coconut palm sugar, salt, baking soda and cinnamon, and pulse a few more times.  Cut  the chilled butter into small pieces and place in the food processor.  Pulse a few more times.  Add in maple syrup and blend until everything is combined.  Dough should be fairly sticky.  Using a cookie scoop or tablespoon, scoop out dough and place evenly on a baking sheet with parchment paper.  Place a whole pecan on top and repeat until finished with dough.  Pre heat oven to 350 and place your baking sheet(s) in the freezer while your oven is heating.  When ready, bake cookies for 10-12 minutes.  After removing from the oven, immediately give the baking sheet a few good taps on your counter.  This will help them settle and create lines in your cookies.  Let cool completely.  Try not to eat them all at once.  Or in my case, before we even make it to the airport.