Ingredients

• 2 1/2 cups Almond Flour
• 1/4 cup finely diced raw Pecans I pulsed whole pecans in my food processor several times
• 1/2 tsp Sea Salt
• 1/2 tsp Baking Powder
• 3/4 cup raw Almond Butter
• 1/2 cup Pure Maple Syrup

• 1/2 cup organic Powdered Sugar
• 1 Tbsp Raspberry Juice
• 1 Tbsp Non-Dairy Milk to thin (I used rice milk...any should work)

• 1/2 cup organic Powdered Sugar
• 1/2 tsp Fresh Lemon Juice
• 1/4-1/2 tsp Kale Juice
• 1 Tbsp Non-Dairy Milk to thin (I used rice milk)

• 1/2 cup organic Powdered Sugar
• 2 Tbsp Peach Puree
• 1/4 tsp Fresh Lemon Juice
• 1/8 tsp Turmeric optional

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a medium mixing bowl, whisk together the almond flour, finely diced pecans, salt and baking soda and set aside.
3. In a small mixing bowl, whisk together the almond butter and maple syrup until smooth.
4. Pour the wet ingredients over the dry and stir thoroughly to combine.
5. Taking about 1 tablespoon of dough at a time, press it into a ball shape (rolling it might cause it to fall apart) and place on the baking sheet. Using two fingers, gently press down on the dough to flatten it out a bit. Then with your thumb or the back of a 1/4 teaspoon measuring spoon (its the perfect size), press down in the center to make a small indentation. Repeat with all the remaining dough.
6. Bake 6-8 minutes, until they edges start to turn brown. They will still be delicate when they come out, but they will continue to firm up as they cool. If the indentations rose up a bit, you can gently press them back down with your thumb or the measuring spoon (I recommend the measuring spoon at this point since the cookies will be hot and I don't want you to burn your thumb!)
7. Let cool on the baking sheet for 1-2 minutes before transferring to a wire rack to continue cooling completely.
8. Once cool, fill the indentations with the icing of your choice.

1. Mix all ingredients in a small bowl until smooth.
2. Add more non-dairy milk if you want it thinner, add more powdered sugar if you want it thicker.
3. Tip: For the raspberry juice, I defrosted about 1/2 cup of frozen raspberries. Once thawed, I placed them in a fine mesh strainer over a bowl and with the back of a wooden spoon pressed the raspberries down in the strainer so the juice seeped through.

1. Mix all ingredients in a small bowl until smooth. Start with 1/4 teaspoon of kale juice (you can start with even less if you are worried about the flavor . . . and add more if you want it darker.
2. Add more non-dairy milk if you want it thinner, add more powdered sugar if you want it thicker.
3. Tip: I juiced 3-4 leaves of kale in a juicer. Store bought green juice should work as well.

1. Mix all ingredients in a bowl until smooth. The turmeric is optional, but leaving it out will create a light peach color as opposed to light yellow.
2. Add more non-dairy milk if you want it thinner, add more powdered sugar if you want it thicker.
3. Tip: I defrosted some frozen peaches and pureed them in my blender.