The title says it all. The key here is to slightly under bake your cookies, let them cool, then refrigerate for that chewy gooey goodness!
Ingredients
- 1/2 cup butter room temperature
- 1 1/4 cup SweetEs fusion sweet
- 1/4 tsp mineral salt
- 1 Tbsp molasses
- 2 Tbsp vanilla extract
- 1 large egg room temperature
- 2 cups walnut flour Walmart
- 1 cup unsweetened coconut flakes
- 1/4 cup coconut flour
- 1 bag Lily’s semi sweet chocolate chips
- 1/4 cup crushed pecans
Instructions
- Preheat oven to 350
- Add first 5 ingredients to mixing bowl- mix in high with hand mixer until fluffy- about 2 minutes.
- Add egg, mix until just incorporated
- Add flours and coconut flakes, mix until incorporated.
- Add chocolate chip and pecans, mix to combine
- Line cookie sheet with parchment paper, then using cookie scoop, drop mounds 2” apart on cookie sheet.
- Bake 12-13 minutes, remove from oven, then flatten mounds with spatula
- Cookies are going to be really soft, but they will firm up as they cool. Refrigerate as soon as they’re cool. This makes them chewy!
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Curious if you yummy new cookie recipe should read;
Combine the first 4 ingredients, since the egg is the 5th ingredient and number 3 says add egg. OR is there one ingredient missing
thanks for clarifying
Sorry, the first ingredient was accidentally omitted. Fixed.