Directions

1. To make the almond butter, add the pecans and cashews to the base of your KitchenAid® 11-cup Food Processor fitted with the S blade. Drizzle the oil over top (start with 2 tablespoons and increase as needed) then blend on high speed for 5 to 7 minutes, scraping down the sides and bottom as needed (which will be often). The goal here is runny, natural nut butter – not thick and creamy like the stuff you get at the store. Once the proper consistency is reached, finish with sea salt.
2. To make the cookies, preheat your oven to 350˚ F. Line a large baking sheet with a silicone mat or parchment paper and set aside.
3. Add the maple syrup to a small saucepan set over medium heat. Heat just until the syrup starts to boil then off the heat and whisk in the pecan butter, coconut oil, and maple extract; set aside.