Seriously Chocolate Pecan Cookies

Ingredients

• 113 g almond flour 
• 2 teaspoons double-acting baking powder 
• 3  eggs 
• 0.3 teaspoon liquid stevia 
• 227 g pecans 
• 50 g pecans coarsely chopped
• 0.3 teaspoon salt 
• 57 g butter salted melted
• 2 cups stevia powder raw
• 64 g cocoa powder unsweetened
• 4 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• wire rack

Directions

1. Position 2 oven racks in the middle of the oven. Preheat the oven to 350°F (177°C). Mist 2 baking sheets with spray oil, or line them with parchment paper or silicone mats and then mist the surfaces with spray oil.
2. In a medium bowl, combine the pecan flour, almond flour, Splenda, cocoa powder, baking powder, and salt and whisk until well mixed. Stir in the pecans. In a large bowl, whisk the eggs, butter, vanilla, and liquid stevia together until thoroughly blended.
3. Add the flour mixture and stir with a large spoon for about 2 minutes to make a thick, sticky batter (see page 27).
4. Drop the dough onto the prepared pans, using about 1 heaping tablespoon of dough per cookie and spacing them about 3 inches apart.
5. Bake for 8 minutes, then rotate the pans and switch racks and bake for 6 to 8 minutes, until the cookies are firm to the touch and crispy.
6. Immediately transfer the cookies to a wire rack and let cool for at least 15 minutes before serving.