Chocolate Chip Pecan Honey Cookies

Since we have two littles with dairy issues, I had to find a chocolate chip cookie recipe using coconut oil instead of butter (since I don't do margarine). I found this recipe, but tweaked it when I was going through an anti-sugar-natural-sweeteners-only kick and used honey instead. The result was fabulous, moist, and this has become one of my most requested recipes.

Ingredients:

• 1 cup softened Virgin Coconut Oil
• 1 cup Honey
• 2 Eggs
• 2 teaspoons Vanilla
• 2 1/4 cups Flour (I often use whole wheat or spelt for our family; the end result is a little more flat but for everyday eating we don't care and they still taste fabulous)
• 1 cup Pecans, ground
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 1/2 cups Chocolate Chips

Preheat oven to 350 degrees. In a stand mixer or with an electric mixer, cream oil and honey. Add eggs and vanilla until well combined. Slowly add the flour, ground pecans, baking soda, salt, and chocolate chips until just combined. Scoop tablespoon sized cookies onto cookie sheet (silpat mats work best with these cookies). Bake at 350 for 9-11 minutes, until slightly golden around edges.