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Almond flour = 240 g (2 cups) (OR 60 g / 1/2 cup Coconut flour)

Fresh mint leaves = 50 g (1 3/4 cups) (You can use more for a stronger flavor)

Monk fruit = 60 g (4 3/4 tbsp) (OR any keto friendly sweetener)

(For coconut flour version, you can reduce the sweetener to about 40 to 50 g as it yields less cookies)

Baking powder = 1/2 tsp

Salt = 1/2 tsp

Unsalted butter (softened) = 100 g (1/3 cup + 1 1/2 tbsp)

(For coconut flour version, please increase to 120 g as the texture tends to be drier. You can also use vegan butter, too)

Unsweetened chocolate chips = 50 g (1/3 cup) (You can also use those sweetened with stevia)

Toasted chopped pecans = 50 g (3/4 cup) (OR use the whole half pecans as topping as shown in the video. You can also use any nuts of your choice.)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven to 350 F or 180 C.

3.  Remove the mint leaves from the stems then only weigh it. Wash the leaves and towel dry them. You can add more mint leaves if you prefer a stronger flavor.  Of course, the flavor from fresh mint leaves will not be as intense as mint extract or flavor. However, it has a real refreshing mint flavor.

4.  Add the sweetener, salt to the mint leaves and use a stick blender to blitz until a paste. It is ok if the paste is not super fine as this is a rustic cookie recipe. If you prefer the paste to be finer, just blitz it longer.

5.  Add the butter and whisk to combine.

6.  Add the flour, baking powder and mix until well combined.

7.  Lastly, add the chocolate chips and chopped nuts then mix to combine. If you choose to top with whole half pecans, then do it at the end.

8.  Use a cookie scoop to ensure the cookies are of the same size. Roll into a ball then flatten slightly. Place on a baking tray lined with parchment paper.

9.  Top with the pecan halves.

10.  Bake at the middle rack for 13 to 15 minutes just until the edges are browned. These cookies are soft, chewy and refreshing. I have actually tried baking them for up to 20 minutes and the texture is crispy on the outside but still soft inside.

11.  Cool completely on a wire rack.

12. Store in air-tight containers for up to a few weeks. Alternatively, you can refrigerate or freeze them, and they actually taste very good straight out from the fridge or the freezer. My favorite is eating them out of the freezer. The texture is not hard but a lot firmer and the chocolate chips and nuts are crunchy.

[Total servings = 21]

NUTRITION INFO PER SERVING (ALMOND FLOUR VERSION)

Total carb = 2.8 g

Dietary fiber = 1.6 g

Net carb = 1.2 g

Calories = 113

Total fat = 10.5 g

Protein = 2.3 g

[Total servings = 14]

NUTRITION INFO PER SERVING (COCONUT FLOUR VERSION)

Total carb = 2.1 g

Dietary fiber = 1.3 g

Net carb = 0.8 g

Calories = 114

Total fat = 11.5 g

Protein = 1.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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