These cookies have a very buttery flavor with the addition of the flavor of the toasted nuts. The added salt from the nuts gives them a lovely salty/sweet flavor.
I first made these cookies with pecans and adapted them from a keto recipe. I then tried them with hazelnuts to equally tasty results. If you want to, you can use a sugar substitute and return to the keto roots of the recipe.
- 8 oz salted butter, softened
- 2 C almond flour
- 2/3 C coconut flour
- 1 1/3 C sugar
- 4 tsp gelatin
- 1 tsp vanilla
- 2 C chopped nuts (pecans, hazelnuts, pistachios, or cashews)
- If the nuts used are unsalted add an additional 1/2 tsp salt
Bear the butter until softened.
Add the sugar and creme well.
Add remaining ingredients and mix until well combined.
Divine the dough into 1 1/2 Tbs balls. Roll them between your hands and then roll them in sugar.
Place on a parchment lined cookie sheet and flatten the cookies to about 1/3 inch thick.
Bake at 350 F for about 15-16 minutes until nicely browned.
Uncompromising Flavors 