Makes: 18 cookies
Prep: 15 minutes | Bake: 10–12 minutes | Total: about 27 minutes
Oven: 350°F (175°C)
Ingredients
- 2 cups finely blanched almond flour
- ¼ cup unflavored whey protein isolate, optional
- ⅓ cup granulated erythritol or monk fruit sweetener
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs, room temperature
- ⅓ cup melted unsalted butter
- 1 tsp vanilla extract
- ½ cup unsweetened shredded coconut
- ½ cup chopped pecans
- ¼ cup pumpkin seeds
- ⅓ cup sugar-free chocolate chips
Directions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- Combine dry ingredients: Whisk together almond flour, optional protein powder, sweetener, baking powder, cinnamon, and salt.
- Combine wet ingredients: In another bowl, whisk the eggs, melted butter, and vanilla until smooth.
- Make the dough: Combine wet and dry mixtures. Fold in the coconut, pecans, pumpkin seeds, and sugar-free chocolate chips. The dough should be thick and soft enough to hold its shape.
- Shape: Scoop about 2 tablespoons of dough per cookie onto the prepared tray. Flatten each cookie slightly with the back of a spoon.
- Bake: Bake for 10–12 minutes, until the edges are lightly golden while the centers remain soft.
- Cool: Leave the cookies on the baking tray for 10 minutes, then transfer to a cooling rack. They’ll firm up as they cool.
