KETO Chocolate & Nut Crunch Cookies (Gluten & Sugar Free)

My new favorite cookie!

Ingredients:
1/4 cup coconut oil (room temperature, not melted)
4 tablespoons butter (room temperature)
3 tablespoons Lakanto Classic sweetener (or granulated sweetener of choice)
1 teaspoon vanilla extract
1/4 teaspoon coconut extract (optional)
4 egg yolks
1 cup unsweetened flaked coconut
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup Lily's sugar free dark chocolate chips

Method:
Preheat oven to 350*. Line 3 baking sheets with parchment paper and set aside.
In a large bowl, with an electric mixer, beat together the coconut oil, butter, sweetener and extracts until creamy and smooth.
Add the egg yolks and mix just until blended in. Stir in the coconut, nuts and chocolate chips. Drop by spoonfuls onto the prepared baking sheets, making 30 even portions.
Bake for 5 to 6 minutes. Turn the baking sheet and continue baking for another 5 to 6 minutes, or until the edges are lightly browned. 

Some oil will leave the cookies while they are baking. Allow to cool, on the baking sheet, for 10 to 15 minutes. Next, transfer to a cooling rack with absorbent paper underneath. Makes 30 cookies. 

Note: These cookies are so simple to make, and so delicious, that my non KETO family members loved them, too!

Nutritional info per cookie:
118.77 calories ~ 13 grams fat ~ 1.9 grams net carbs ~  1.67 grams protein