Home //Almond Pecan Cookies
¼ cup thick coconut milk
¼ cup mashed avocado
½ cup raw crunchy almond butter
1 cup almond flour
½ cup pecan flour
¾ tsp baking soda
½ tsp baking powder
½ tsp salt – or more to taste if almond butter is unsalted
50 drops Vanilla Creme stevia
½ cup silvered almonds or chopped pecans
1 packet powdered stevia + 1 tsp cinnamon (Phase 2)
Mix together the coconut milk, almond butter and egg. Combine all dry ingredients and add along with the stevia drops, stirring until well mixed.
Place in fridge or freezer for a few minutes to get firmer. When dough is not terribly sticky, take one teaspoonful at a time and roll into small ball, less than 1” in diameter. Dip the top of each ball in the nut/stevia/cinnamon mixture and place on a cookie sheet. Flatten the balls with a fork like you do peanut butter cookies. (You may have to dip the fork in almond flour or cinnamon if it gets sticky.)
Bake at 375 for 8-10 minutes.