¾ cup (170.25 g) butter, softened
1 1/4 cup (250 g) brown sugar substitute
2 large eggs, room temperature
1 ½ teaspoons (1.5 teaspoons) vanilla extract
2 cups (220 g) blanched almond flour
2 tablespoons (2.03 tablespoons) grassfed gelatin, optional, adds chewiness
1 ½ teaspoons (1.5 teaspoons) baking powder
1 teaspoon baking soda
½ teaspoon (0.5 teaspoon) salt
1 cup (85 g) unsweetened flaked coconut
1 cup (109 g) chopped pecans
1 cup (180 g) dark chocolate chips, sugar-free
Instructions:
Cowboy Cookies
