These are super easy and quick to whip up! Gluten free, soy free, vegan, and keto friendly! Keto if you replace the coconut sugar with swerve or monk fruit and skip the honey.
1 1/2 cup fine ground almond flour
3/4 cup coconut flour
1/2 cup coconut sugar, plus a little extra for sprinkling on top before baking
1/2 cup coconut oil
2 tablespoons plant milk
2 tablespoons honey
1 teaspoon stevia or monk fruit sweetener (optional or add 2 extra tablespoon coconut sugar instead)
1/4 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 cup chopped pecans
Preheat over to 325 degree Fahrenheit. Stir dry ingredients only first, then add all the liquids. Dough should hold together well if not add another tablespoon of nut milk. Form into small balls then slightly flatten on cookie sheet with fork. Bake for 11 minutes on center rack. Let cool completely so they do not crumble. Store in fridge up to 2 weeks.