These cookies are very quick and easy. I added some cardamom to give it an oriental hint, and used brown erytheretol instead of regular to give it a more roasted feel. I also added some vanilla extract cause I like it
The original recipe is from All Day I Dream about Food (link).
Butter Pecan Cookies
Servings 9-10 cookies
Ingredients
- 60 gr unsalted butter softened
- 1/4 cup BROWN Swerve
- 3/4 + 1/8 cups almond flour
- 1 tbsp coconut flour
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 tsp cardamom
- 1/3 cup chopped toasted pecans
Instructions
- Preheat the oven to 163 C
- beat the softened butter and sweetener together until lightened and fluffy, about 2 minutes.
- Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the chopped pecans.
- Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
- Bake 18 min
- Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.
christaslowcarbkitchen.food.blog 