Almond Pecan Cookies

Ingredients:

Wet Ingredients:

• ¼ cup thick coconut milk
• ¼ cup mashed avocado
• ½ cup raw crunchy almond butter
• 1 egg

Dry Ingredients:

• 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

Dipping mixture:

• ½ cup silvered almonds or chopped pecans
• 1 packet powdered stevia + 1 tsp cinnamon (Phase 2)

Directions:

• Mix together wet ingredients. 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.