Maybe it's the cool crisp air and the way cookies make the house feel warm and cozy... or maybe it's just because these are SO. DANG. GOOD.

No gluten because there's no wheat. No grain at all actually. Mostly nuts. Slightly sweet. Very crunchy and unexpectedly soft in the center - not sure why exactly but a nice surprise.

I admit, there are a few odd ingredients (potato starch and coconut butter) but they're worth buying just to make these, they're that good.

Besides, you'll want to make these at least once or twice this Fall and a few times after that to share with friends.

WHAT

(DRY INGREDIENTS)

2 ½ cup raw pecans, finely chopped, plus about 30 pecan halves for garnish

2 tablespoons coconut sugar

½ teaspoon baking soda

½ teaspoon sea salt

1 tbsp potato starch

(WET INGREDIENTS)

1 large egg yolk

2 tablespoons Grade B maple syrup

2 tablespoons coconut butter

1 tablespoon (unsweetened) applesauce

HOW

In a food processor, finely grind the pecans (2 1/2 cups), then add the rest of the dry ingredients and blend. Add the wet ingredients and pulse until thoroughly combined.

Scrape the dough onto a large sheet of parchment paper and roll into a 2 inch diameter log. Secure the ends and freeze dough like this for at least 1 hour.

Unroll and slice into 1 inch thick discs. Press a pecan half into the center of each cookie.

Bake at 350 degrees on a parchment-lined baking sheet for 12 minutes or slightly browned.