1½ cups cashew butter ⅓ cup chopped pecans ⅓ cup shredded unsweetened coconut 3-4 T maple syrup 1 tsp cinnamon 1 tsp vanilla extract Pinch sea salt ⅓ cup chocolate chips Read more at http://mywholefoodlife.com/2015/11/01/coconut-pecan-cookies/#yoWkaBklZeAd3kLR.99

Preheat oven to 350. In a food processor, combine the cashew butter and maple syrup. Add the remaining ingredients and pulse until everything is mixed well. Use a cookie scoop to drop cookies onto a lined baking sheet. Bake for 10 minutes. Let cool before transferring to an airtight container. These should last a couple weeks in the fridge and you can also freeze them for up to 6 months. Enjoy! Read more at http://mywholefoodlife.com/2015/11/01/coconut-pecan-cookies/#yoWkaBklZeAd3kLR.99