Sort ingredients
uberjonas
QR Code
Listen
Pdf
Preheat oven to 375F/190C.
Put ½ cup rolled oats in the food processor and process until they are quite finely ground; you will have about ⅓ cup ground oats.
Then add the pecans, unsweetened coconut, and sugar-free chocolate chips.
Process again until you have a coarsely ground mixture. (It took longer than I expected to get the chocolate chips ground up.
In a small bowl, use hand beater to cream together the butter and sweetener.
Add the eggs and vanilla and beat to combine.
Mix together the almond flour, baking powder, and salt and add to mixing bowl and combine with the beaters at low speed.
Then remove the beaters, add the oatmeal mixture, and mix together with a spoon until all ingredients are well combined.
Use a tablespoon to scoop out heaping balls of dough and arrange 2 inches apart on cookie sheet covered with parchment paper or a silicone baking mat.
Bake for 12-14 minutes, or until the bottom is golden and the top of the cookies feels dry. You will probably need to bake them in two batches unless you have a double oven.
Let cookies cool on a rack about 20 minutes, or until they feel firm.
For me this made 22 cookies, you can freeze them for several months.