Remember we were telling you about making the most of the ingredients bought for Thanksgiving? Well, we still had some pecan nuts leftover from the pie I baked and therefore we had to figure out what to do with them. As well as with some other ingredients that we had around the house, like some almond butter and flax seeds that some friends we had visiting left behind. 

So for this recipe, I google-searched “healthy” flourless recipes and then improvised until something decent came out (hence the measurements are in tablespoons). And if I can say so myself the result was pretty good. I wanted the cookies to be vegan but had to add an egg to the mix because I didn’t have enough nut butter for the consistency to be right. But at least they are still gluten-free!