Ingredients
Units
Scale
- 1/2 - 2/3 cup brown sugar substitute (I used Swerve)
- 1/2 cup butter, softened at room temperature
- 1 tbsp vanilla extract
- 1 egg
- 3/4 cup almond flour
- 1/4 cup flaxseed meal
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup chopped pecans
Instructions
- In a large mixing bowl, beat together the brown sugar substitute, butter and vanilla until light and fluffy, about 2 minutes.
- Add the egg and beat until combined. Add the almond flour, flaxseed meal, salt, and baking soda and beat on low until combined. Fold in the pecans.
- Place the bowl in the fridge to chill for 30 mintues.
- While dough is chilling, preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
- Use a cookie scoop and place cookies on baking sheet, leaving 3" between each cookie.
- Bake for 8 minutes.
- Allow cookies to cool for 1 minute before transferring them to a wire cooling rack to allow them to cool completely.
- Prep Time: 10 minutes
- Chilling Time: 60 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American, Fall, Holidays, Winter
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 0.5
- Fat: 11.6
- Carbohydrates: 2.3
- Fiber: 1.3
- Protein: 2
