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Prep time
25 hours
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Cook time
35 minutes
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makes
16 cookies
Author Notes
I fell in love with everything Momofuku Milk Bar years ago after ordering some of their treats through the mail, including their amazing peanut butter cookies. I later received the cookbook as a gift and made those myself. But as my diet has changed, and I am mostly paleo, I wanted to change up the recipe to be just as delicious but without grains, dairy, or refined sugar. I have also made them with almonds and almond butter, instead of pecans. Feel free to use any nuts and nut butter and find what you like best. These are currently my favorite cookies of all time, and I hope you will love them too. —Laura Dembowski
Ingredients
- Candied Pecans
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2 cups
raw pecan halves
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1/4 cup
olive oil
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1/4 cup
pure maple syrup
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1 teaspoon
vanilla bean powder
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1/2 teaspoon
sea salt
- Cookie Dough
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1/2 cup
coconut oil, room temperature
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1/4 cup
olive oil
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3/4 cup
maple sugar
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2 tablespoons
pure maple syrup
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1 cup
salted pecan butter
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2
large eggs
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2 teaspoons
vanilla bean powder
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1 1/3 cups
paleo flour blend
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1/2 teaspoon
baking powder
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1/8 teaspoon
baking soda
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1 cup
chopped candied pecans
Directions
- Candied Pecans
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Make the candied pecans. Preheat oven to 325 degrees F. Line a rimmed cookie sheet with parchment.
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In a large bowl, stir together pecans, syrup, oil, vanilla, and salt. Spread into a single layer on the baking sheet and bake 15 minutes. Stir and continue baking, stirring every five minutes, until the pecans are caramelized and most of the liquid has thickened and is clinging to them, about 20 more minutes. Cool completely on the pan, and then place in an airtight container. Pecans may be stored at room temperature for up to 2 weeks.
- Cookie Dough
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Make the cookie dough. In a large bowl, cream the oils and sugar until combined and lightened in texture, about 5 minutes. A whisk, hand, or stand mixer will all do the job. Beat in the maple syrup, followed by the eggs one at a time. Beat in the vanilla.
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Add the flour. My paleo blend is 2 cups almond flour, 1 1/4 cups tapioca starch, 3/4 cup coconut flour. Stir in the baking soda and baking powder. Once the dough comes together, stir in the pecans.
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Form the dough into a ball, cover the bowl with plastic, and refrigerate at least 1 day and up to 3 days. When ready to bake the cookies, preheat the oven to 375 degrees F. Line a cookie sheet with parchment. Form the dough into golf ball sized portions, flatten slightly, and place on the tray well spaced. Bake for 10-12 minutes until cookies have spread and are golden brown. Serve warm or cool completely on the tray before storing in an airtight container for up to 5 days. Cookies may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature an hour or in the microwave one minute.
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