This post is sponsored by the American Pecan Council. It’s been a few week’s! I hope your Thanksgiving (if you celebrated) went well and that you’re all wound up for Christmas season too. It’s December and that means cookies. I’d be fibbing if I didn’t say we’ve been enjoying cookies all of November, but there are just too many wonderful treats this season to confine to one month. Cookies are something I turn to often. I make a batch when I’m happy, sad, hungry, celebrating, cozy, lazy, wanting to make something for someone – you probably can relate. There is something really adorable and lovable about a cookie.
Something else I find kind of adorable is how Scott and I celebrated our six year wedding anniversary two days ago *blushing face*. It’s hard to grasp that amount of time having already passed, we were so young when we got married (I was twenty two, Scott twenty four) and we still feel like kids. I remember the day pretty clearly still, the ceremony was on Maya’s Farm outside of downtown Phoenix. They had a huge grove of pecan trees that were strung in twinkle lights that we fell for the moment we arrived at the property. We were married under those twinkling trees at sunset, and if you were to tell me six years later I’d be writing a blog post for a recipe using the nuts we were surrounded by all evening, I would have had a good laugh. After asking you what a blog was ;).
To celebrate I have a really special cookie for you that is sweet and “buttery” and oozing with pecan-ness. Did you know that pecans are the only indigenous tree nut to the United States? They really are the “American nut”. Even today we grow nearly eighty percent of the world’s pecans, and they are so wonderful in recipes beyond pie (although pie is delicious too). I love them in salads, blended in smoothies, and chopped on top of my veggie bowls – but also in cookies! Seeing as they are really rich in fiber, copper, zinc, thiamin, and manganese – not to mention an phytonutrient powerhouse – putting them in cookies is a great way to sneak in a little extra nutrition this holiday season. Eat your cookies for your health? I’ll cheers to that.
Fall is harvesting time for pecans, hence why we were surrounded by them at our wedding. During harvest the trees are shook until the pecan shells fall to the ground! (I really want to see this happen one day.) Which means it’s a wonderful time to pick up a fresh bag at the store for a variety of holiday dishes this month. (See here to be convinced.) If possible, look for pecans that are refrigerated, and make sure to pop yours in the fridge in an airtight container when you get home too. Keeping them cold protects their “good” unsaturated oils and buttery taste for up to nine months (or for up to two years in the freezer).
Outside of enjoying a few plates of cookies this week, Scott and I celebrated our anniversary by booking a trip to New York City next month – eee! Which is where we got engaged, and I’m sure I’ll share that story here sometime too. But since it is a month away we decided to spend our actual anniversary “day” at Disneyland, because we are still kids, and it was the best. I’m really feeling all sorts of love and gratefulness for this season of celebration, and I want to extend our celebrating to you too via the recipe for these cookies. So make a batch and imagine me giving them to you if you can – because that is truly what I wish I could do to every single one of you this holiday season! Signing off while trying to literally send you a plate of cookies through the screen. – xo
This post was sponsored by the American Pecan Council. All words and opinions are my own, and I absolutely love pecans. Thank you for supporting Faring Well through your support if its sponsors.
VEGAN BUTTER PECAN COOKIES
Makes 12 cookies.
2 1/2 cups raw pecan halves
a pinch of sea salt
1 tablespoon ground flax
3 tablespoons plain plant milk
1/4 cup plus 2 tablespoons pecan butter
1/2 cup coconut sugar
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 cup sifted spelt flour (white)
1/2 cup oat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
scant 1/4 teaspoon fine sea salt
1/3 cup chopped pecan pieces
extra pecan halves & pieces for topping
Begin by making the pecan butter. Preheat the oven to 300F. Line a baking sheet with parchment and spread the raw pecan halves on the sheet, spaced well. Toast in the oven for 20 minutes. Let cool slightly, then add to the bowl of a food processor with the pinch of sea salt. Blend until smooth and creamy, scraping down the sides as needed. Use in recipe below, and store leftover pecan butter in an airtight jar in the fridge, will keep for a week or two.
Make the cookie dough. Preheat the oven to 325F. Combine the ground flax with the plant milk in a small bowl and set aside to thicken for 5 minutes. In a medium mixing bowl, combine the pecan butter, coconut sugar, maple, and vanilla extract. Add the thickened flax mixture and stir to combine. Sprinkle the spelt flour, oat flour, baking soda, cinnamon, sea salt, and pecan pieces on top of the wet ingredients. Using a sturdy spoon, incorporate the dry into the wet ingredients. The mixture will seem stiff, but keep mixing until a gooey cookie dough forms.
Line a cookie sheet with parchment and scoop the cookie dough into 12 equal balls. Roll each ball so that it is smooth, and slightly press down on the ball to flatten a bit when you place it back on the sheet. Press a single pecan half, or a teaspoon of chopped pecan pieces, into the center of each cookie (pressing down well).
Bake the cookies for 12 minutes, let cool for 2 minutes on the cookie sheet, and then transfer to a wire rack to finish cooling. Enjoy warm off the rack, and store leftovers in an airtight container on the counter or chilled in the refrigerator. Best if enjoyed within 3 days.
This post contains affiliate links (they are underlined for clarity). Purchases you make through these links will help fund the work I do here on Faring Well at no extra cost to you. Thank you sincerely for your constant love and support.