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1
To make the almond butter, add the pecans and cashews to the base of your KitchenAid(R) 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.
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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.
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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.
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4
Add the oat flour, baking soda, and sea salt to a large mixing bowl and whisk to combine. Create a well in the center of the dry ingredients and add the wet ingredients; stir - using a wooden spoon or spatula - just until combined.
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5
Add the oats and any mix-ins and stir until evenly distributed. Using a 4-teaspoon stainless steel scoop, drop the dough onto the prepared baking sheet and gently flatten with the palm of your hand. Sprinkle with sea salt flakes, if desired.
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6
Bake the cookies at 350 F for 10 minutes then let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
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7
Cookies will keep in an airtight container for up to three days, but are best within the first 24 hours.
