If you like Pecan Sandies and coconut this cookie is for you. It's a little sweeter than most of our treats, but it compliments these ingredients so well. It has all of the flavors of pecan pie in cookie form. Enjoy!
Keto Pecan Coconut Cookies
1/2c butter, softened
1/2c granular sugar replacement (we use Splenda)
1/2c brown sugar substitute (we use Swerve)
1 egg
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1 tsp gelatin powder (we use Knox)*
1/2 tsp ground cinnamon
1/8 tsp salt (check out these cute mini measuring spoons)
1/2c fine coconut flour (we use Republic of Coconut)
1/2c unsweetened shredded coconut (we use Edward & Sons)
1/2c pecan, rough chopped
1. Preheat oven to 350°. In a large mixing bowl, cream together the butter, sugar subs and egg. Add vanilla, stir to combine.
2. Add remaining ingredients and stir until fully incorporated. Let the dough rest for 5 minutes, it will be soft, don't be tempted to add more flour.
3. Use a medium cookie scoop to make uniform balls and space them out on a silicone lined cookie sheet, flatten slightly.
4. Bake for 10-12 minutes, just until the edges start to brown. For a crispier cookie, bake 1-2 minutes longer. Makes 18-20 cookies.
*NOTE: Using gelatin not only helps bind the dough, but results in a chewier cookie, omit it for a crispy cookie.
Recipe inspired by justapinch.com
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