Description
Deliciously crunchy and sweet pecan cookies made with almond and coconut flour for a gluten-free treat everyone can enjoy.
Ingredients
Scale
- 2 cups Almond Flour (blanched, fine)
- 1/2 cup Butter (melted)
- 1 Egg
- 1 cup Chopped Pecans (lightly roasted)
- 3 tablespoons Coconut Flour
- 1/2 teaspoon Baking Powder
- 2/3 cup Swerve Brown (or Brown Sugar)
- 3/4 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Add the almond flour, coconut flour, chopped pecans, salt, vanilla extract, and baking powder into a bowl.
- Combine the Swerve brown sugar and the egg to the bowl.
- Beat and whisk the mixture until the dough forms, about 2-3 minutes with a hand mixer.
- Roll the dough into balls (about 50g each) and place them on the prepared baking sheet. Flatten each ball to create the cookie shape.
- Bake for 15 minutes or until golden brown. Let cool for 25 minutes before enjoying.
Notes
Store leftover cookies in an airtight container at room temperature for up to five days, or freeze them in a freezer-safe bag for up to three months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg