Hi friends! It’s been a while. If you follow me on Instagram you know that I’ve taken a step back for a moment. I’ve been going through some really difficult personal stuff recently and trying to just take care of myself and do what’s best for me. While I love sharing delicious food with you in this space, it does require emotional output. I’ve felt so torn because I want to be here with you, but I just didn’t feel like I had the emotional bandwidth to focus on this right now.
Buuuuuut, then I made these cookies. I have been mostly following a keto diet since mid-January. It’s going really well, it makes me feel really good! But, sometimes you just want a yummy treat. I’ve been eating lots of keto coconut butter cups from Eating Evolved. They’re heavenly! But for me there is truly nothing like a cookie. I had looked up lots of recipes for homemade keto cookies, and honestly….I wasn’t super impressed.
My main issue is the most cookie recipes use granulated sweeteners. I get it! They’re easy to bake with! The problem is that these sweeteners usually contain sugar alcohols, which can cause lots of digestive upset. They’re also pricy. My second issue is that a lot of these recipes that are “keto” have 10 or 11 carbs per cookie. Ummm…that’s not a lot for a cookie, but that’s a big portion of my carbs for the day. Ideally those carbs would be better spent on broccoli and such. I don’t want feel like I’ve got to restrict the good stuff so I can fit a cookie into my day.
Keto Chocolate Chip Pecan Cookies
1/3c coconut oil (I use refined so it has no coconut flavor)
1/2c almond butter (just almonds and salt)
2T coconut palm sugar
1t vanilla extract
30-35 drops liquid stevia (scant 1/2t)
3/4c blanched almond flour
2T coconut flour
1T ground flax
2 scoops collagen peptides (optional)
1t baking soda
1/2c pecans, chopped
28g dark chocolate (I used 70% chips from Equal Exchange)
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
In a stand mixer, beat together the coconut oil, almond butter, and coconut sugar.
Once combined, scrape the sides of the bowl and add the eggs, vanilla, and stevia. Beat again until combined and creamy.
Add all of the dry ingredients to the bowl, excluding the pecans and chocolate. Beat until everything is well combined. Do not over-beat at this stage or the oil will begin to separate from the dough.
Add the pecans and dark chocolate to the bowl, and stir until just combined.
Roll the dough into 18 equal balls and place them onto the baking sheet. Press down on each cookie to flatten, they won’t spread much during baking.
Bake the cookies for 12 mins, then allow to cool before eating.
If you make these cookies, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make these next time you need a treat!