1 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed brown sugar monkfruit
1 teaspoon vanilla extract
1 large egg
1/2 cup Lily’s Semi Sweet or Dark Chocolate Chips
1/2 cup Lily’s Butterscotch chips
1/2 cup pecans, chopped (preferably roasted and salted)
1/2 cup walnuts, chopped
In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
Add the egg, beating the mixture on low.
Gradually pour in the almond flour mixture and beat on low speed until combined.
Lastly, mix in the butterscotch, chocolate chips and chopped nuts.
Chill the mixture at least 30 minutes, preferably longer, until the butter is sold and the cookie dough is hard. DO NOT SKIP THIS STEP.
When ready to bake preheat the oven to 350 degrees F.
Using a small cookie scoop drop the cookies onto a silicone linedbaking sheet (or lightly greased baking sheet) evenly spaced.
Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Top with sea salt if you desire.
Allow the cookies to cool completely before moving from the pan. Top with sea salt if desired.