Lately, I’ve developed an unhealthy healthy addiction with pecans. Well, anyone who knows me personally would know that this isn’t anything new or worth announcing, but it has gotten to the point where stopping myself from consuming the whole bag of Costco-sized pecans is becoming the biggest struggle that I have to encounter throughout the duration of a day. Talk about first-world problems, eh? I grant you permission to roll your eyes at me, but only if you stop reading now, scroll down to the recipe, and head toward your kitchen. Enough about my personal self-control “struggles”. Roasting nuts can really transform a mediocre recipe to an out-of-this-world mouth watering experience. These cookies are truly one of the best cookie recipes I’ve discovered in a while. The key is to under-bake them, so their moistness retain and the flavours all mend together into a perfect bite. If you have a lonely spotted banana lying in your fruit bowl right at this moment, read no further; you must make these. I guarantee your family (sharing isn’t mandatory, however) will love them!

I’m not exactly sure how long these last, because they disappear within a single day at my house, at most two (but that was when there were other baked goods laying around). These are even better eaten the next day because all the flavours mend together into one. Just note that it is completely normal for them to be sticky/moist to the touch after one day in an air-tight container; don’t worry, they will still be completely delicious. Because they contain fruit and are super moist, I would eat these within one week, but I assure you… that won’t happen. Not only are these perfect for a snack in-between meals, they are also awesome packed in lunch boxes for a quick nutrient (and mood) boost.