- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp konjac powder (i.e. glucomannan) arrowroot powder, or more coconut flour
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 2/3 cup grass-fed unsalted butter at room temperature
- 7 tbsp golden erythritol to taste
- 1 tsp blackstrap molasses (optional)
- 1 teaspoon vanilla extract
- 1 egg
- 2/3 cup Lily’s Sweets dark chocolate bar broken up (or chips)
- 1 cup coarsley chopped pecans
- flakey sea salt to garnish
- Add almond flour, coconut flour, konjac powder (or arrowroot/more coconut flour), salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
- Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (about 8 minutes).
- Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth).
- With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Fold in chocolate and pecan bits. Cover with cling film and refrigerate for 1 hour.
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper
- Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style), and flatten them slightly. The cookies will spread somewhat during baking, but you still need to pre-shape them slightly (i.e. the more you pre-flatten them the more they’ll spread = crispier cookies, so if you like them cakier, don’t flatten too much).
- Place cookie dough on the prepared baking tray. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, flipping tray around 180° half way through.
- Garnish with flaky sea salt and allow the cookies to cool completely on the trays (sugar alcohols can take a few hours to crisp up, so don’t despair!). Store in an airtight container for three to four days.
The shaped dough can be frozen for up to 3 months, and the cookies can be baked straight from the freezer (just add 2-3 minutes more to the baking time).
Want to explore possible substitutions for the flours and sweeteners? Visit www.gnom-gnom.com.