DRY
1 cup almond flour
1/2 cup cassava (not tapioca)
1/2 tsp baking powder
1/4 tsp salt
WET
1 egg
1/2 cup allulose
1/4 cup butter - melted
1 tsp vanilla extract
1/2 cup chopped pecans
whole pecans to top
Preheat oven 350ºF and line a baking sheet with parchment.
In a dry bowl add the dry ingredients and sift.
In a bowl for wet ingredients combine until well mixed.
Add the dry ingredients into the wet, stir until a dough forms.
Fold in the chopped pecans.
Scoop the dough and place on the baking sheet, press a whole pecan into the top.
Bake 10-12 minutes or until the edges are lightly golden brown.
cool before serving
Another version
added:
1/2 tsp maple extract
1/2 cup pumpkin seeds
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup white chocolate chips
Baked 18 minutes then opened stove door and left the cookies in the oven for 5 minutes
ORIGINAL RECIPE -spiked my blood sugar came
Up with the above recipe
DRY
1 cup almond flour
1/2 cup coconut flour or cassava (not tapioca)
1/2 tsp baking powder
1/4 tsp salt
WET
1/2 cup maple syrup (1/4 cup maple & 1/4 cup allulose)
1/4 cup coconut oil - melted
1 tsp vanilla extract
1/2 cup chopped pecans
whole pecans to top
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