Ingredients:
1 cup almond flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
⅓ cup butter, softened
½ cup powdered erythritol or monk fruit sweetener
1 large egg
1 tsp vanilla extract
¼ cup chopped pecans (plus extra halves for topping)
Pinch of sea salt for garnish (optional)
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, cream together butter and sweetener until smooth.
Add egg and vanilla extract, and mix until combined.
Gradually add the dry ingredients into the wet mixture, stirring until a thick dough forms.
Fold in the chopped pecans.
Scoop out dough balls (about 1 tbsp each) and place them on the prepared baking sheet.
Press a pecan half into the top of each cookie.
Bake for 9–11 minutes, until set but still soft in the center.
Cool completely before handling. Sprinkle with sea salt flakes if desired.
Storage:
Keep in an airtight container at room temperature for up to 5 days or refrigerate for up to 10 days.
enjoy