½ cup coconut oil
2/3 cup xylitol
4 tbsp. unsweetened applesauce
1 tbsp. grated lemon zest
1 tbsp. lemon juice
½ tsp. lemon extract
2 ¼ cup spelt flour or whole wheat pastry flour
¼ tsp. salt
½ cup finely chopped pecans
Cream coconut and xylitol until light fluffy, gradually add applesauce during creaming process. Stir in lemon zest, juice and extract. Combine flour, salt and gradually stir into creamed mixture. Cover and refrigerate for one hour or until dough is firm enough and easy to handle. Roll dough into 1” diameter balls, and then roll in pecans. Place on parchment lined cookie sheet. Press down lightly with thin spatula. Bake at 350 degrees for 10-20 minutes or until underside of cookies is light brown. Yield 4 ½ dozen cookies.