Instructions

1. Preheat the oven to 325°
2. Line a baking sheet with parchment paper. 
3. In a large bowl, mix the almond flour, butter or coconut oil, powdered sugar, vanilla, and salt in a bowl until a dough forms.
4. Add the chopped pecans and mix until combined.
5. Use a cookie scoop to scoop out the cookies.
6. Roll a piece of dough into a ball and place it on a cookie sheet.
7. Use the bottom of a glass or jar and press the cookies flat.
8. Bake the cookies for 20 minutes or until they turn light golden brown on top.
9. Remove from the oven and let cool completely.
10. Coat the cookies in powdered sugar before serving.
11. Sever and enjoy.
12. Store any leftover cookies in an airtight container for a week or in the freezer for 2-3 months.