Honey Ginger Pecan Cookies

Stir together the dry ingredients in a large bowl: flour, pecans, baking soda, and spices. Set aside.

Whisk together the wet ingredients: sunflower seed butter, coconut oil, coconut sugar, and egg. Pour into dry ingredients and stir until combined. Refrigerate 30 minutes.

Preheat oven to 350ºF and line a baking sheet with parchment paper. Scoop spoonfuls of the dough onto the sheet, keeping about 2 inches between portions. Sprinkle with sea salt.

Bake for 12–13 minutes or until golden brown on top. Remove from oven and cool slightly.

Serve immediately and store leftovers in an airtight container for up to 1 week. Enjoy!

Notes:
1. Any other kind or any other nut/seed butter will work. The one I used came with a small amount of added sugar, so I recommend taking that into consideration when purchasing one with or without added sugar.
2. The chlorophyll inside sunflower seed butter reacts with heat and baking soda/powder and produces a green color (which I discovered after posting this recipe). It’s not a harmful reaction, but it is ugly. I would recommend using another nut butter if that freaks you out.