My Favourite Cookies
Guilt-Free, no gluten
- 8 oz Butter or Ghee (organic)
- 4 tbs Xylitol (best sweetener)
- 2 cups Almond Flour
- 2 cups Crushed Pecans
- 100 g Dark Chocolate (for cooking - no sugar)
- 1/16 tsp Sea Salt
- 2 tsp Vanilla Extract
Leave butter out of the refrigerator overnight – must be soft.
Preheat the oven to 325°F.
Mix the Butter (8 oz) with the Xylitol (4 TBS) by hand until very smooth.
Crush the Pecans (in grinder, food processor or in a bag with a rolling pin).
Make sure it’s 2 cups in the final product.
Breakdown (or grind) the Chocolate Bar (3.5 oz) in a food processor or other means.
Mix thoroughly the now sweetened Butter, Almond Flour (2 Cups), crushed Pecans (2 Cups), crushed Chocolate Bar, pinch of Sea Salt, 2 TSP of Vanilla Extract in a bowl.
As an option, you could mix it in your food processor.
Form little balls with your hands and roll them in some Almond Flour (to coat them), putting them on a cookie sheet with parchment paper.
Cook for 13 minutes, then let sit cooling for 10 minutes, then place in the freezer until frozen.