Hungry Haley

it's more than food

Honey Ginger Pecan Cookies (GF, Paleo)

GF, Cookies, PaleoHaley Hansen2 Comments

Hey hi hello howdy! 

Honey Ginger Pecan Cookies (Paleo)

Goodness gracious, I feel like I haven't blogged in weeks. But it's only been four days - four days of burying my nose in textbooks, that is. Finals week is upon us! Well, me, and any other college students reading this. Hey, adults, what's it like to not feel pounding stress leading up to five huge exams all crammed into one week for which you could not possibly have found the time to read through and study all necessary/required material? 

To my surprise, blogging has felt like my last priority this week. I consider this "work", and like all my other previous jobs, I expected to work before and during finals week. Ya' girl needs to support herself, you know? Then again, though, this is the first quarter in four years during which every single one of my classes requires intense studying. In previous years, at least one class feels easy and somewhat intuitive in terms of exam material. I haven't always felt like I absolutely neeeeeeed to study. Maternal nutrition? Not my best subject, but I can make some educated guesses. That one online class? Yeah, I'll keep my notes next to me. Metabolism, cultural studies, institutional foodservice, and microbiology, however... 

Not as intuitive. Definitely more time-consuming. More exhausting. Less fun and exciting than blogging, but I'm paying for this education (duh) and I need to pass these classes (duh) and this information is a challenging squeeze into my brain (duh?), therefore, studying is a must. Blogging is a not-so-must. 

Of course, not every minute can be spent buried in studies of Socrates and Bacillus anthracis bacteria and three-compartment-sinks for washing large quantities of dishes and glucose metabolism. I spent my remaining time at the Downtown SLO Christmas parade, hiking to see a giant illuminated Christmas tree, reading through Genesis, and desperately searching for the classic Pillsbury cut-out Christmas cookies. 

Honey Ginger Pecan Cookies (Paleo)

PS if you are in SLO and have found those at any grocery store, PLEASE comment where below. Or buy me a pack and my friends and I will love you forever. Five-ever. Endlessly. 

At this point in time, three of five finals have been more or less conquered! (More or less because "conquered" implies "aced", which is certainly not the case). My brain has very very very little energy left in it for creativity, and what little it does have I need to strategically allocate to my last two exams. Hence, this possibly boring life-update-esque blog post. Your dedication to reading and patience in waiting for the following recipe will soon be rewarded, friends! 

One more thing: expect more of this. I mean, expect less blogging, which is unfortunate. But what is fortunate is that my time will soon be dedicated to a heavier class load (graduation, here I come!) and an internship with the SLO Downtown Association! I'm not completely clear as to what I'll be working on for them, but as soon as I get started, I'll update here. 

Honey Ginger Pecan Cookies (Paleo)

For now, I leave you for more studying before my next exam. I leave you with warm, soft, sweet honey ginger cookies made simple (also gluten-free and paleo) with sunflower seed butter and coconut flour!

Makes 10 cookies

1/4 cup natural sunflower seed butter* 
1/4 cup coconut oil, melted and cooled
1/4 cup coconut sugar
2 tbsp. honey
1 egg
1/3 cup coconut flour
1/3 cup shopped pecans
1/2 tsp. baking soda
1/2 tsp each: ginger and cinnamon
Sea salt, for sprinkling  

  1. Stir together the dry ingredients in a large bowl - the flour, pecans, baking soda, and spices. Set aside. 
  2. Whisk together the wet ingredients - the sunflower seed butter, coconut oil, coconut sugar, and egg. Pour into the dry ingredients and stir until combined. Refrigerate 30 mins. 
  3. Preheat oven to 350F and line a baking sheet with parchment paper. Scoop spoonfuls of the dough onto the sheet, keeping about two inches between portion. Sprinkle with sea salt. 
  4. Bake for 12-13 minutes or until golden brown on top. Remove from oven and cool slightly. 
  5. Serve immediately and store leftovers in an airtight container for up to one week. 
  6. Enjoy! 

*I used this sunflower seed butter, but any other kind or any other nut/seed butter will work. Because this one came with a small amount of added sugar, I recommend taking that into consideration when purchasing one with or without added sugar. 
**ALSO 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. 

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