Pecan nut cookies

For the cookies:

1. Preheat the oven to 175°C (347°F).
2. Mix the ground flax seeds with water and let sit.
3. Combine all the other ingredients, then add the flax and water mixture.
4. If needed, add a bit more water to the dough.
5. Bake for 15 minutes at 175°C.
6. Let cool completely.

For the cream:

1. Whip the coconut cream with the yacon syrup and pecan butter.
2. Gradually add the vegan cream cheese, one spoon at a time, and keep whipping.
3. Spread the cream on the cookies.