Ingredients
2 pcs eggs
1½ cups all-purpose flour
1 cup dry sugar substitute of your choice
¾ cup unsalted butter, at room temperature
¼ cup pecans, chopped (do not roast)
¼ cup cocoa powder
½ tsp baking soda
½ tsp vanilla extract
¼ tsp salt
Preparation
Preheat oven at 300 degrees F.
In a bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
In a mixing bowl attached to a hand beater, cream together butter and sugar substitute until pale and fluffy, roughly 5 to 7 minutes.
Add the eggs and the vanilla extract. Continue creaming.
Add the pecans and then fold the dry ingredients into your wet mixture until evenly incorporated.
Portion roughly 2-ounce cookie batter using scoopers or tablespoons and place these onto a lined baking sheet, inches apart from each other.
Bake cookies for 12 to 15 minutes. Cool down completely onto cooling racks and store or serve immediately.
