Cooking Time: 12 minutes
3 1/3 cups Almond Flour
1 tsp Baking Soda
10 Tbsp (10oz) Kerrygold Salted Butter
2 tsp Pure Vanilla
1 Whole Egg
1 Egg Yolk
1 Cup Coconut Sugar
1 Cup Dark Chocolate Chips, or 1 Dark Chocolate Bar (chopped into
pieces) 1/2 Chopped Pecans
Preheat Oven to 350 degrees. Line Cookie sheet with parchment paper.
In a saucepan, melt 8 Tbsp (8oz) of the butter until browned…about
3-4 minutes. Pour the melted butter into the metal mixer bowl. Add
remainder 2 tbsp (2oz) to the mixing bowl and stir in until it’s all
melted with the browned butter.
Add coconut sugar & vanilla and combine with the butter. Add the egg
and egg yolk and mix for 30 seconds. Rest for 1 minute. Mix 30 more
seconds, and rest another minute.
Add the almond flour and the baking soda to the wet mixture and stir
to combine. Add in the chocolate and pecans and combine well.
Using a large melon baller, place dough balls on the parchment paper
about 2 inches apart, and Bake for 12 minutes until done.
Place finished cookies on a rack to cool. Makes 3 dozen cookies.