CowboCookiesy

• ¾ cup (170.25 g) butter, softened
• 1 1/4 cup (250 g) brown sugar substitute
• 2 large eggs, room temperature
• 1 ½ teaspoons (1.5 teaspoons) vanilla extract
• 2 cups (220 g) blanched almond flour
• 2 tablespoons (2.03 tablespoons) grassfed gelatin, optional, adds chewiness
• 1 ½ teaspoons (1.5 teaspoons) baking powder
  1 teaspoon baking soda
• ½ teaspoon (0.5 teaspoon) salt
• 1 cup (85 g) unsweetened flaked coconut
• 1 cup (109 g) chopped pecans
• 1 cup (180 g) dark chocolate chips, sugar-free

Instructions:

1. Preheat the oven to 325ºF and line 2 cookie sheets with silicone mats or parchment paper. Set the oven racks to the second highest and second lowest positions in the oven.
2. In a large bowl, beat the butter with the sweetener until light and fluffy, about 2 minutes on medium high. Beat in the eggs and vanilla until well combined.
3. Add the almond flour, gelatin, baking powder, baking soda, and salt. Beat until just mixed together. Stir in the coconut, pecans, and the chocolate chips.
4. Form the dough into 2-inch balls and space at least 3 inches apart on the cookie sheets. Press the balls down with the heel of your hand to about 3/4 inch thick. These cookies will spread so give them room!
5. Bake 15 to 20 minutes, until the edges are golden brown, switching the pans and rotating them halfway through. Let cool completely on the pans.