Ingredients
- 1 1/2 cups almond flour super fine
- 1/4 cup coconut flour
- 1/4 tsp. baking soda
- 2 tbsp. heavy whipped cream
- 1 cup grass fed butter 2 sticks
- 1 cup swerve or xylitol sweetener
- 1/2 cup lakanto golden sweetener
- 1 tsp. Rodelle vanilla extract
- 1/3 cup cocoa unsweetened
- 1 cup pecans broken
- 1 cups Chocolate chips Lilly’s
Instructions
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I prefer firm on the outside and soft on the inside. Soft cookies are my favorite.
Step One: Preheat Oven to 350 degrees
Step Two: Mix Ingredients
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Cream together butter, xylitol or swerve, and Lakanto golden.
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add heavy whipped cream and vanilla extract, baking soda
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add coconut flour
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add cocoa
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add almond flour 1/4 of a cup at a time and mix.
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stir in pecan pieces and chocolate chips.
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form 18 cookies
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Please note, in the summer refrigerate the dough for an hour or freeze it for a half-hour
Step Three: Bake
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Place in oven on greased cookie sheet
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Bake for only 8-10 minutes.
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The cookies should be perfect.
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Cool on a wire rack
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Hide cookies.
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Tell your family the cookies didn’t work. You’ll try again next time.
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Shhhhh.
Recipe Notes
The balance of the two flours and the two sweeteners is important for consistency. If you have a nut allergy and use all coconut flour, it’s going to be dry. If you hate coconut and want to use all almond flour try adding an extra 1/4 cup. For best results, follow the recipe.