Pecan Fudge Chocolate Chip Cookies
1 Cup Almond Butter
1/2 Cup Coconut Oil, un-melted
1/2 Cup granulated monk fruit sugar
1 teaspoon pure vanilla extract
2 organic, free range eggs
1/2 Cup Almond Flour
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
6 ounces (1/2 bag) semi-sweet chocolate chips
1/2 Cup Pecans, chopped
Using a mixer, combine the almond butter, coconut oil, sugar, vanilla and eggs.
In a separate bowl, combine the almond flour, salt, cinnamon, chocolate chips and chopped pecans.
Add to the nut butter mixture, stirring well by hand.
Place the dough in the freezer for 15 minutes.
When ready, preheat the oven to 350 degrees.
Scoop 2 Tablespoons at a time onto a parchment lined baking sheet, 2 to a row on 2 baking sheets is perfect.
Bake for 15-18 minutes.
Let cool on the trays for 15 minutes before transferring to a cooling rack. They will be soft, but harden up once cooled.
Enjoy these no flour, no added sugar, no butter, low calorie cookies! Delicious!