Egg-Free Pecan Spice Cookies

1 1/2 Cup Pecan Flour (would work just as well w/almond too)
1/8 Cup honey
1/4 Cup pear sauce
1/8 Cup melted spectrum palm shortening
1 tsp baking soda
1/8 tsp salt
1/2 tsp SCD vanilla
1/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg

Mix honey into warm, melted shortening. Blend pear sauce & vanilla into it. Stir all dry ingredients together. Pour wet ingredients into dry and blend well. Roll into small balls and press flat like peanut-butter cookies (I use a standard cookie scooper). Bake at 300 for 15 minutes. Cool on a wire rack.

Egg-Free Pumpkin Cookies

3 Cups SCD Flour
1/4 Cup Honey
3/4 plus 1/8 cup Pumpkin Puree
1/8 cup melted palm shortening or coconut oil
2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/2 tsp ginger
3/4 tsp cinnamon
1/2 tsp nutmeg.

Preheat oven to 300
Melt oil.
Combine all wet ingredients
Combine all dry ingredients
Mix wet into dry ingredients
Form dough into little balls the size of walnuts (I use a cookie scooper for this) and place on parchment lined cookie sheet (or silpat)
Bake 10 - 15 minutes until slightly browned.

Makes about 3 doz cookies.

Egg-free Apple Soft-Batch Cookies

1 1/2 cups nut flour
1/8 cup Palm Spectrum Shortening
1/8 Cup Apple Paste (juicer pulp from peeled cored apples)
1 tsp vanilla
1/2 tsp baking soda
2 heaping tablespoons nut butter
1/4 tsp salt
1/4 cup water
(For sweeter cookie, cut water to 1/8 cup and add 1/8 cup honey or add stevia to taste)

Stir all together, and roll into balls and flatten on lightly greased cookie sheet . Bake at 350 for 10 min for soft cookies, or a little longer for a crispier version.