Seriously Chocolate Pecan Cookies Recipe

• 2 cups (227g) pecan flour
• 1 cup (113g) almond flour
• 2 cups Splenda or Stevia Extract in the Raw, or 1 cup New Roots Stevia Sugar
• 3/4 cup (64g) unsweetened cocoa powder, natural or Dutch-process
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (50g) pecans, coarsely chopped
• 3 eggs
• 1/4 cup (57g) salted butter or margarine, melted
• 4 teaspoons vanilla extract
• 1/4 teaspoon liquid stevia

1. Position 2 oven racks in the middle of the oven. Preheat the oven to 350u0b0F (177u0b0C). Mist 2 baking sheets with spray oil, or line them with parchment paper or silicone mats and then mist the surfaces with spray oil.
2. In a medium bowl, combine the pecan flour, almond flour, Splenda, cocoa powder, baking powder, and salt and whisk until well mixed. Stir in the pecans. In a large bowl, whisk the eggs, butter, vanilla, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for about 2 minutes to make a thick, sticky batter (see page 27).
3. Drop the dough onto the prepared pans, using about 1 heaping tablespoon of dough per cookie and spacing them about 3 inches apart.
4. Bake for 8 minutes, then rotate the pans and switch racks and bake for 6 to 8 minutes, until the cookies are firm to the touch and crispy.
5. Immediately transfer the cookies to a wire rack and let cool for at least 15 minutes before serving.

flour, flour, splenda, cocoa, baking powder, salt, pecans, eggs, butter, vanilla, liquid stevia

Taken from www.seriouseats.com/recipes/2012/08/gluten-free-sugar-free-seriously-chocolate-pecan-cookies-recipe.html (may not work)