Pecan Cookies

Crumbly sweet pecan cookies - delicious with cold almond milk!

• 2C Pecans
• 1/2C Pitted Dates
• 3T Maple Syrup
• 1t vanilla
• 1/2t cinnamon
• 15-20 Pecan halves for garnish

Soak Pecans in water for a few hours (2 should be enough). Drain and rinse. Soak dates in water for 15-20minutes until soft - drain. In a food processor chop pecans until finely ground. Add dates, maple syrup, vanilla and cinnamon - blend until smooth. If not sticky enough add a little of the date soak water.

Use a tablespoon to scoop out mixture roll into ball using your hands. Place balls on non-stick dehydrator sheets press out balls with the palm of your hand to 1/4 inch thickness. Dehydrate at 115 to taste (around 20 hours if you like them quite dry). Flip cookies to dry the underside and return to dehydrator for 2-5 hours. These store really well in baggies in the freezer or refridgerator.