Chocolate Dipped Pecan Bites

Ingredients:

• ½ cupbrown rice flour
• ½ cup tapioca flour
• 1 cup chopped pecans
• ½ tsp. salt
• ¼ tsp. cinnamon
• 3 TBS. molasses
• 2 TBS. honey
• 1/3 cup coconut oil, softened
• 1/4 banana, mashed
• 1/3 cup dark chocolate morsels

Whisk together flours, pecans, salt and cinnamon in a large glass bowl. Set aside. Use a fork to mash molasses through banana together in a small bowl. Add wet ingredients to flour mixture and stir until thoroughly combined. Cover the bowl and refrigerate for 15-20 minutes. Pre-heat your oven to 375 degrees. Scoop cookie dough balls out with a tablespoon measurer and gently roll into a ball with the palms of your hands. Place on a baking sheet lined with (recycled) parchment paper. The dough should make about 24 balls. Bake at 375 for 15-20 minutes. Remove from oven and let cool. Over a double boiler, melt chocolate morsels, remove from heat and dip cooled cookies into the chocolate. Place the dipped cookies back on the cooling rack and let the chocolate harden. These last about 3 days in a sealed glass container in the pantry or up to a month in your freezer. (I love how they taste frozen as well!)

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