Almond Flour Cookies with Dark Chocolate Chips and Pecans Recipe
Delicious and low-carb Almond Flour Cookies made with a combination of blanched almond flour, butter, and a monk fruit sweetener. These cookies are perfect for those following a keto or sugar-free lifestyle, featuring optional sugar-free dark chocolate dipping for an extra indulgent touch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Approximately 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Cookie Dough
- 2 1/2 cups Wholesome Yum Blanched Almond Flour
- 6 tbsp Salted butter (softened; or coconut oil with a pinch of salt for dairy-free)
- 1/3 cup Besti Monk Fruit Allulose Blend (or 1/2 cup pure allulose or pure erythritol)
- 1 tsp Vanilla extract
Mix-ins and Topping
- 1/2 cup Sugar-free dark chocolate chips
- 2 tsp Coconut oil
- 3 tbsp Pecans (chopped)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Butter and Sweetener: Using a hand mixer or stand mixer, beat together the softened butter and monk fruit sweetener until the mixture becomes fluffy and light in color, enhancing the texture of your cookies.
- Add Vanilla and Almond Flour: Beat in the vanilla extract. Gradually add the almond flour in half-cup increments, mixing thoroughly each time. The dough will be dense and slightly crumbly but should hold together when pressed.
- Scoop and Shape Cookies: Use a cookie scoop to drop rounded tablespoonfuls of dough onto the prepared sheet. Flatten each to about 1/3 inch (0.8 cm) thick; remember these cookies won’t spread while baking, so shape them to your desired thickness now.
- Bake the Cookies: Place the cookies in the oven and bake for approximately 12 minutes or until the edges turn golden brown. Remove from the oven and allow them to cool completely on the pan so they harden properly before handling.
- Optional Chocolate Dip Preparation: Once cooled, line a small baking sheet with parchment paper and melt the sugar-free chocolate chips together with coconut oil in a double boiler until smooth.
- Dip and Garnish: Dip each cookie halfway into the melted chocolate, then place them on the lined sheet. Immediately sprinkle the chocolate-covered portion with chopped pecans before the chocolate sets.
- Chill to Set Chocolate: Refrigerate the dipped cookies until the chocolate topping is firm and set, ensuring a delightful chocolate finish.
Notes
- You can substitute butter with coconut oil plus a pinch of salt for a dairy-free version.
- Adjust the amount of sweetener to your taste preference.
- Cookies do not spread during baking, so shape them to your preferred thickness before baking.
- Allow cookies to cool completely before dipping in chocolate to prevent melting and maintain their shape.
- Store cookies in an airtight container at room temperature or in the refrigerator for longer shelf life.
Keywords: Almond flour cookies, keto cookies, low carb cookies, sugar-free cookies, monk fruit sweetener, almond flour dessert, sugar-free chocolate, gluten-free cookies
