Ingredients:
- 1 ¾ cups almond flour
- 2 tbsp coconut flour
- ½ cup unsweetened shredded coconut
- ½ cup chopped pecans or walnuts
- ½ cup sugar-free chocolate chips
- ½ cup granulated sweetener (like erythritol or monk fruit)
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 1 large egg
- ½ cup butter, melted
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine dry ingredients: In a medium bowl, mix together almond flour, coconut flour, shredded coconut, nuts, sweetener, chocolate chips, baking soda, baking powder, cinnamon, and salt.
- Whisk the wet ingredients: In a separate bowl, whisk together the melted butter, egg, and vanilla extract.
- Mix the dough: Add the wet ingredients to the dry ingredients and stir until fully combined. The dough should be thick and chunky.
- Form cookies: Scoop about 1 ½ tablespoon-sized portions of dough onto the lined baking sheet. Flatten each cookie slightly with your hand or a spatula.
- Bake: Bake for 10-12 minutes or until the edges are golden brown. The centers might look slightly soft, but they will firm up as they cool.
- Cool completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Storage:
- Store the cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 10 days. You can also freeze them for longer storage.
