Ingredients
- 3/4 cup (170.25 g) butter, softened
- 1 1/4 cup (250 g) brown sugar substitute
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups (220 g) blanched almond flour
- 2 tablespoons grassfed gelatin (optional, for chewiness)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (85 g) unsweetened flaked coconut
- 1 cup (109 g) chopped pecans
- 1 cup (180 g) sugar-free dark chocolate chips
Instructions
- Preheat oven to 325ºF (165ºC) and line two baking sheets with parchment paper or silicone baking mats. Adjust oven racks to the upper and lower third positions.
- In a large mixing bowl, beat the softened butter and brown sugar substitute on medium-high speed until light and fluffy (about 2 minutes).
- Add the eggs and vanilla extract. Beat until fully combined.
- Add almond flour, gelatin (if using), baking powder, baking soda, and salt. Mix until just combined.
- Stir in the flaked coconut, chopped pecans, and sugar-free chocolate chips.
- Form the dough into 2-inch balls and place on the baking sheets, spacing them at least 3 inches apart. Flatten each dough ball to about 3/4 inch thick using your hand.
- Bake for 15–20 minutes, rotating and switching pans halfway through, until the edges are golden brown.
- Let cookies cool completely on the baking sheets before serving or storing.
Notes
- Gelatin is optional but adds a delicious chewiness to the cookies.
- Let cookies cool completely before moving—they’ll firm up as they cool.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use high-quality sugar-free chocolate chips for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
