Description
These sugar-free coconut pecan cookies are soft, chewy, and packed with buttery pecans and sweet coconut flavor without refined sugar. Perfect for low-sugar lifestyles, they deliver crisp edges and a satisfying texture in every bite.
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
- 1/3 cup granulated erythritol or monk fruit sweetener
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons coconut flour
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, baking powder, salt, shredded coconut, and chopped pecans.
- In a separate bowl, cream together the softened butter and sugar-free sweetener until smooth and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until fully combined.
- Gradually add the dry ingredients into the wet ingredients, stirring until a thick cookie dough forms.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 10 to 12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Toast the pecans before adding them for deeper flavor.
- For crispier cookies, bake 1 to 2 minutes longer and cool completely on the baking sheet.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies or unbaked dough for up to 2 months.
- Add sugar-free chocolate chips for extra richness if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 1 g
- Sodium: 85 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 24 mg
