Pecan Chocolate Chip Cookies

INGREDIENTS:

Grass-fed Butter - 8 tablespoons, at room temperature

Xylitol - 2 tablespoons

Almond Flour - 1 cup

Crush Pecans - 1 cup

Lily's Dark Chocolate Chips - ¹/₃ cup

Salt - a pinch

Vanilla Extract - 1 teaspoon

DIRECTIONS:

1.  Preheat oven to 325 degrees.

2.  Leave butter out of the refrigerator overnight - it must be soft.

3.  Mix the butter, xylitol, and almond flour.  For time sake, mix with a fork until a smooth consistency.

4.  Add the crushed pecans, chocolate chips, pinch of salt, vanilla extract to the mixture.  You could use a food processor for this also.

5.  Form little balls with your hands, each cookie should be about 1 tablespoon sized.  Roll them in some almond flour to coat them.

6.  Place them on a cookie sheet with a silicone baking mat or parchment paper.

7.  Cook for 13-15 minutes.  Let them sit out of the oven for at least 10 minutes.  Transfer to the freezer until frozen.  Store in refrigerator.

 

Tips

1.  Let them cool completely or they will crumble when you try to pick them up.  Put them in the freezer to make them solid, then you're good to go.  They taste better when they are cold.

2.  Almond flour works better than almond meal.

3.  You can substitute with other nuts, such as macadamia nuts.  Just be careful when salting the mixture because the nuts may already contain salt.

4.  Leave butter out overnight, so that it is easier to deal with when making this recipe.