Ingredients

1 flaxegg (1 Tb flaxseed meal + 3 Tb water)

3/4 cup gluten-free flour

1/2 tsp baking soda

1 tsp cinnamon

1/8 tsp salt

1/3 cup coconut oil, melted

1/4 cup agave

1 tsp vanilla extract

1 cup juice pulp

1/4 cup pecans or nuts of choice, chopped

12 pecan halves, for decoration (optional)

Directions

• Make your flaxegg by stirring flaxseed meal with water. Let set for 10 minutes to thicken.
• Preheat the oven to 350°F and line baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
• In a separate bowl, combine the flaxegg, coconut oil, agave, and vanilla extract. Stir until well-combined.
• Pour the wet ingredients into the dry ingredients. Then fold in your juice pulp and chopped pecans. Mix until combined.
• Scoop the dough into 2-tablespoon sized balls. Place on baking sheets, spacing at least 2 inches apart, and gently flatten each ball.
• Press a pecan half on top of each dough ball. Sprinkle with flaky sea salt if desired.
• Bake at 350°F for 10-12 minutes*. Allow cookies to cool completely on baking sheet. Enjoy!

*Note

Baking time can vary depending on how wet your pulp was.