PECAN SANDIES
1 cup softened unsalted butter
1 cup coconut butter
1 1/2 cups artificial sweetener
1 tsp. salt
4 cups almond flour
1/2 tsp. baking powder
2 large eggs
1 1/2 chopped pecans
1 cup whole pecans
Preheat oven to 325 degrees. Combine the butter, coconut butter, artificial sweetener, almond flour, salt and baking powder in mixer. Blend together on low speed
Slowly add the eggs, chopped pecans, and 1 tsp. vanilla extract and beat until the dough is well blended.
Using a teaspoon, shape the dough into 1 inch balls and place the onto a nonstick cookie sheet.
Put a whole pecan on top of the cookie ball, flattening the ball slightly.
Bake for 15 to 18 minutes or until the edges are golden brown.
Allow the cookies to cool for 30 minutes before serving.
Store cookies in a dry, airtight container
makes 20 cookies 2.9 net carbs per cookie *www.cookingwell.com*
How much Vanilla and vegetable shortening??
ReplyDeleteI would use coconut butter instead of vegetable shortening. Healthier for you. 1 tsp. vanilla
ReplyDeleteI would also start with less sweetener and taste it and see if it needs more.
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