INGREDIENTS
1 cup
almond flour
1 cup
shredded unsweetened coconut flakes
1/2 cup
old fashioned oatmeal ground into flour
1 cup
unsalted room temperature butter (two sticks... if using salted butter do not add additional salt)
3
eggs
1/2 cup
plus 2 tbsp. of THM Gentle Sweet or 1/4 cup of THM Sweet Blend (if using Truvia use 1/2 a cup, if using Swerve use 1 cup)
1 tsp
vanilla
1 tsp
baking powder
1/2 tsp
salt
1/4 tsp
maple flavor
1 cup
pecans chopped
1 cup
sugar free chocolate chips (if you don't have those use 1 bar of 85% dark chocolate chopped into chunks or you can also use Lily's Stevia Sweetened chocolate chips)
***NOTE: Here are a couple options for a more fluffy cookie, less butter cookie.
Option 1.
1 1/2 cups
THM Baking Blend (instead of almond flour)
1/4 cup
Oat flour instead of 1/2
(keep butter and all other ingredients the same but allow to cool 5-10 minutes to harden more)
Option 2.
1 1/2 cups
almond flour instead of a cup.
1/3 cup
oatmeal flour instead of 1/2 cup
1 stick
butter instead of 2 sticks of butter.
Option 3. for a peanut buttery cookie add 1/2 cup of sugar free peanut butter to the batter
Follow the directions.