Ingredients:
10 tbsp Legendary Foods Pecan Pie Flavored Almond Butter
4 tbsp salted butter, softened
1/3 cup granulated Swerve
1 tsp liquid monk fruit juice concentrate
1 tsp vanilla
1/8 tsp salt
1 large egg
6 tbsp lupin flour
2/3 cup almond flour
1/4 tsp baking soda
2 tbsp sugar free chocolate chips
1 tsp coconut oil
Instructions:
1) First we'll make the pecan pie centers. I highly recommend having frozen centers before you stuff them into the cookies, or else you might get a bit of a nut butter mess. To get frozen centers, scoop out 12 spoonfuls of refrigerated Legendary Foods Pecan Pie Flavored Almond Butter onto a cutting board covered in wax paper and freeze overnight. (I used 10 tbsp of nut butter total for my 12 centers, so slightly less than 1 tbsp per cookie).
2) Pre-heat oven to 350 degrees.
3) In a large bowl, cream together the butter, vanilla and sweeteners.
4) Mix in the salt, egg, lupin flour, almond flour and baking soda until a dough forms.
5) On a cookie sheet, form 12 discs of cookie dough and make a "thumbprint" in each center. This is where your filling will go, so it should roughly match the size of your pecan pie centers.
6) Bake the cookies for 5 minutes at 350 and then remove from oven.
7) Remove the frozen pecan pie centers from the freezer and stuff them inside each thumbprint.
8) Return to oven for about 11 minutes or until done.
9) Allow cookies to cool fully before removing from cookie sheet.
10) Melt chocolate chips with coconut oil in the microwave, stir, and use an icing bag to drizzle chocolate over the cookies.
11) Enjoy!
Picture Instructions:
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