3 c. pecans, unchopped

1 1/2 c. chopped dates

2 1/4 c. coconut

1 1/2 c. brown sugar, packed

9 T. aquafaba (equivalent to 3 eggs)

1 c. coconut

1 c. chopped pecans

Place 1 c. pecans, 1/2 c. dates and 3/4 c. coconut in a Quisinart and pulse until finely ground. Add 1/2 c. brown sugar and pulse until combined. Add 3 T. aquafaba and mix until mixture forms a sticky dough. Remove mixture from Quisinart to mixing bowl, and then repeat the process twice with the remaining 2 c. pecans, 1 c. dates, 1 1/2 c. coconut, 1 c. brown sugar and 6 T. aquafaba. Mix together the three batches in the mixing bowl until mixture is uniform. Place bowl in the fridge to refrigerate for 1 hr.

Preheat oven to 350º F.

Mix together the 1 c. coconut and 1 c. chopped pecans in a small bowl. Form the cookie mixture into balls and then roll balls in the coconut mixture. Place cookies on a cookie sheet lined with parchment paper and bake for 12 minutes, switching the cookies around front-to-back, top-to-bottom halfway through the cooking time. Allow to cool for 6 min. on the tray before removing them to a wire rack to cool completely.

Gluten-Free Cookies, p. 71

Yield: 81 cookies (66 calories per cookie)