|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/2 | cup, chopped | pecans | 1/3 | cup | coconut flour | 1/2 | teaspoon | baking powder | 1 | dash | salt | 1/4 | cup | butter | 1 | large | egg, beaten | 1/4 | teaspoon | almond extract | 1/4 | cups unsifted | sugar, powdered | 1/4 | teaspoon | vanilla extract |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | For the cookies, preheat oven to 325F and line a baking sheet with with parchment paper. | | 2 | In a medium bowl, whisk together chopped pecans, coconut flour, baking powder and salt. | | 3 | In a large bowl, beat butter with sweetener until light and fluffy, about 2 minutes. Beat in egg, almond, vanilla and (if needed) stevia extracts. | | 4 | Beat in almond flour mixture until dough comes together (if dough is too dry, add a little water or almond milk).
Form dough into 3/4 inch balls and place on baking sheets about 1 inch apart. | | 5 | Bake 18 minutes, or until just lightly golden brown.
In a medium bowl, place powdered sugar. While cookies are still warm, place in sugar and roll around to coat. |
|
