Crispy Buttery Pecan Delights

1. Preheat Oven

Preheat your oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats to ensure your cookies bake evenly and don't stick.

2. Cream Butter and Sweetener

In a large bowl, beat the softened butter and erythritol sweetener together using an electric mixer for about 2 minutes until light and fluffy.

3. Combine Dry Ingredients

Add the almond flour, coconut flour, vanilla extract, and salt to the butter mixture, continuing to use the electric mixer to combine everything thoroughly.

4. Add Pecans

Stir in the chopped, toasted pecans with a spoon or spatula.

5. Form Cookies

Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them a few inches apart to allow for spreading. Using the palm of your hand, gently flatten each ball of dough.

6. Bake Cookies

Place the baking sheets in the oven and bake the cookies for 5 minutes. Remove them from the oven and, using a flat-bottomed glass, press each cookie down to about ¼ inch thickness. Return the cookies to the oven and bake for an additional 10 to 12 minutes, or until the edges are golden brown.

7. Cool and Store

Allow the cookies to cool on the baking sheets. Store the cooled cookies on the counter for up to 4 days, in the refrigerator for up to a week, or in the freezer for up to a month.