Salted Butter Pecan Cindies

(Inspired by my friend Cindy’s holiday treats)

Prep Time: 5 min Cook Time: 10 min Total Time: 20 min

Ingredients

Cookies

- ¼ cup butter, softened (Salted or Unsalted)

- ¼ cup granulated sweetener (I used Swerve here)

- ¾ C plus 2T almond flour

- 1 Tbsp Coconut Flour

- ¼ tsp vanilla extract

- ¼ tsp salt

- ¼ cup chopped pecans

Chocolate Glaze

- ½ cup sugar free white chocolate chips

- 2 Tbsp Cacao Butter, finely chopped

- Pecan pieces for decoration

Directions

1. Preheat oven to 325 degrees. (Note: A convection oven works well here.)
2. Line a baking dish with parchment paper.
3. Cream together butter and sweetener until light and fluffy.
4. In a separate bowl, sift all dry ingredients.
5. With a spatula or paddle, combine wet and dry ingredients, including finely chopped nuts.
6. Using a 1” cookie scoop, place cookies on baking sheet. Press down slightly. (Note: The dough can be a little sticky, so pressing down the cookie with a square of parchment paper will help.)
7. Bake for 5 minutes. Rotate the pan and bake for 5 minutes more, until the cookies are just beginning to brown on the edges.
8. Remove from the oven and let cool completely on the baking sheet. The cookies are very soft until cool.
9. While the cookies are cooling, melt the white chocolate with the cacao butter until smooth and silky. A double boiler works best for this.
10. Remove the chocolate from the heat and dip each in chocolate, using a fork to flip each cookie.
11. Place glazed cookies on on parchment paper. Top each cookie with a pecan piece.
12. Allow to cool completely before serving.

Nutrition

Calories (per two cookies): 240
Fat: 22 grams
Protein: 5 grams
Carbs: 5.3 grams
Fiber: 3.1 grams
Net Carbs: 2.2 grams