Chocolate Pecan Cookies

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Cookies are great to have on hand when you have a little sweet tooth. They last several days out or can be stored in the freezer to nibble on over months. These can be made keto if you use monk fruit and keto chocolate chips because they are quite high in fat with coconut, almond and pecans. They do get a little crunchy like a biscotti so I recommend these dipped in your coffee or latte.

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Chocolate Pecan Cookies

Ingredients

1/3 cup almond butter

1/3 cup coconut oil - at room temp

1/2 cup coconut sugar or monk fruit

1 egg - lightly beaten

1 tsp vanilla extract

1 cup ground pecans

1/4 cup coconut flour

1 tsp baking soda

1/4 tsp sea salt

1/2 cup dark mini chocolate chips or sugar free for keto

Directions

  1. Preheat oven to 350F and line 2 baking sheets with parchment paper

  2. Whisk or beat with an electric mixer the almond butter, coconut oil and sugar. Add in egg and vanilla extract.

  3. Add in ground pecans, coconut flour, baking soda and salt and mix well to combine.

  4. Fold in chocolate chips

  5. Place 1-2 inch balls on cookie sheet and press down slightly to flatten

  6. Bake for 12-15 minutes and allow to cool before removing from the pan


Dessert, Grain-Free, Vegan, Snack, KetoBrook Lekopoy1 Comment