Coconut Pecan Cookies
Delightful cookies that combine rich flavors of coconut and pecans, perfect for a snack or dessert.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup erythritol or other sweetener
Wet Ingredients
- 1 egg
- 1/4 cup unsalted butter, melted Make sure it's melted but not hot.
- 1 teaspoon vanilla extract
Mix-ins
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped pecans
- 2 tablespoons chia seeds
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, baking powder, salt, and cinnamon.
- In another bowl, whisk together the erythritol, egg, melted butter, and vanilla extract until well combined.
- Mix the wet ingredients into the dry ingredients until a dough forms.
- Fold in the shredded coconut, chopped pecans, and chia seeds.
- Scoop tablespoon-sized amounts of the cookie dough onto the prepared baking sheet, flattening them slightly.
Baking
- Place the baking sheet in the preheated oven and bake for about 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Cookies can be served warm or at room temperature. Store in an airtight container at room temperature for up to one week or freeze for up to three months. Adjust sweetness by varying erythritol amount.