Cinnamon Maple Pecan Cookies (paleo, dairy-free, and egg-free)

I call this Cinnamon Maple Pecan Cookie the cousin of the One-Bowl Triple Almond Cookie and The Chocolate Chip Cookie. The base recipe is super similar, but they are each distinct in flavor. I love these Cinnamon Maple Pecan cookies in the Fall, next to a large mug of tea. They store beautifully in the freezer and (along with the previously linked cookie recipes) would be a great option for a make-ahead Christmas cookie exchange!

Ingredients

Directions:

1. Preheat your oven to 350°F.
2. Line a baking sheet with a silicone mat or, alternatively, parchment paper.
3. Mix dry ingredients (almond flour, cinnamon, baking soda, sea salt) in a bowl.
4. Mix wet ingredients (pure maple syrup, coconut oil, vanilla extract) in a separate bowl.
5. Add wet ingredients to dry ingredients and mix.
6. Drop cookie dough by rounded tablespoons onto the prepared baking sheet and flatten slightly as you place a whole pecan on top. While the cookies should not be touching each other, there is no need to leave much space between them as they will not spread much when baking.
7. Bake at 350°F for 15 minutes until the edges are golden (time may vary by oven and preference). If you like a crispier cookie, add a minute or two. If you prefer a softer cookie you may choose to reduce the baking time by a few minutes.
8. Cookies will firm up as they cool so try not to touch them immediately.
9. These are delicious when served fresh and warm. However, they store well at room temperature for 12 hours. refrigerated in a sealed container for 1 week (if you can make them last that long), or for 3 months in the freezer, if properly wrapped.