Ingredients
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½ cup coconut oil, melted and cooled
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½ cup coconut sugar
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2 eggs
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¼ teaspoon vanilla extract
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1 cup coconut flour
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½ teaspoon salt
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½ cup chopped pecans (Optional)
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2 teaspoons coconut sugar, or to taste
Directions
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Blend together coconut oil and coconut sugar using an electric mixer or a fork in a mixing bowl until fluffy. Add eggs and vanilla extract; mix thoroughly. Combine coconut flour and salt in a separate bowl; pour into the mixture and blend well. Fold in pecans.
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Form dough into a ball and wrap in waxed paper or plastic wrap. Refrigerate for at least 1 hour.
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Preheat the oven to 350 degrees F (175 degrees C).
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Roll dough into small balls, 1 to 1 1/2-inches wide. Place balls a few inches apart on a baking sheet. Sprinkle a tiny bit of coconut sugar on top of each cookie and flatten using the bottom of a glass to 1/4-inch thickness.
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Bake in the preheated oven until edges start to brown slightly, about 8 minutes.
Cook's Note:
Feel free to fold in any other nut or dried fruit.
Nutrition Facts (per serving)
| 129 | Calories |
| 10g | Fat |
| 10g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 129 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 6g | 31% |
| Cholesterol 21mg | 7% |
| Sodium 74mg | 3% |
| Total Carbohydrate 10g | 4% |
| Dietary Fiber 3g | 12% |
| Total Sugars 5g | |
| Protein 2g | 4% |
| Calcium 9mg | 1% |
| Iron 0mg | 1% |
| Potassium 26mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
