(Yields: 6 cookies, Serving: 2, Prep time: 15 mins, Cook time: 18 mins)
- 1/4 cup roasted pecans
- 1/2 cup brown rice flour
- 1/2 cup spelt flour
- 2 tablespoon extra light olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 tablespoon white grape juice
- 1 tablespoon almond milk
If pecans are raw, put them in a frying pan for about 5 minutes on medium high or toast in the oven.
In a bowl, mix the brown rice flour, spelt flour, olive oil, maple syrup, vanilla extract, baking soda and powder, grape juice and almond milk together.
Mix well until it forms a dough.
Preheat oven to 350°F (177°C)
Use your hands to form a small piece of dough into the shape of a cookie.
Place them all on a greased oven tray and bake for about 18 minutes.
Let it cool for 30 minutes to an hour if you like it crunchy.