Low Caeb Cocoa Banana Cookies (Dairy, Gluten & Sugar Free)

Delicious chocolate fudge cookies

Ingredients:
parchment paper 
2/3 cup pecan butter**
1/2 cup Lakanto Classic Monkfruit sweetener (or sweetener of choice)
15 - 20 drops vanilla liquid Monkfruit sweetener (or liquid sweetener of choice)
2 organic eggs
1 1/2 avocados
1 cup unsweetened cocoa powder
2 tablespoons banana extract
1/8 teaspoon pink Himalayan or sea salt
unsweetened chocolate chips (optional)
unsweetened flaked coconut (optional)

Method:
Preheat oven to 350*. Line 2 cookie sheets with parchment paper and set aside.
Add the nut butter, sweeteners, eggs, avocado, cocoa, extract and salt to a food processor.
Blend until smooth. Scrape down the sides of the container and blend a bit longer, until all is well mixed. Place portions of about 2 tablespoons of the cookie dough, an inch or two apart, onto the prepared cookie sheets. Use the back of a wet spoon to flatten the dough to a 1/2 inch thickness. (The cookies do not widen while baking.) If desired, press 3 chocolate chips, or a sprinkle of coconut, on top of each portion of cookie dough. Bake for 5 minutes. Rotate the cookie sheet and bake for and additional 5 minutes. 

Cool on the pan for 5 minutes and then allow to cool completely on a baking rack.

Makes about 2 dozen fudge-like cookies. Store in an airtight container in the refrigerator. 

**Almond or another nut butter may be substituted for the pecan butter, but the flavor of the pecan butter is superior and the net carbs is lower than other nut butters. Here is a recipe for Pecan Butter:

Pecan Butter Ingredients:
2 cups pecans
pink Himalayan or sea salt
3/4 teaspoon ground cinnamon
1 teaspoon maple extract
1 1/2 teaspoons Lakanto Golden Monkfruit sweetener (or sweetener of choice)
12 drops vanilla or unflavored liquid Monkfruit sweetener
Method:
Place the pecans in a food processor and process on high for 2 minutes. Add a pinch of salt and the remaining ingredients. Use the pulse function to combine until blended. Store in an airtight container in the refrigerator. Makes about 3/4 cup. Use in recipes or as a spread. (Try not to eat it all with a spoon!)

Nutritional info per tablespoon of pecan butter ~ approximately:
121.23 calories ~ 12.5 grams fat ~ 0.75 grams net carbs ~ 1.58 grams protein

Nutritional info per cookie (without garnish) approximately:
96 calories ~ 8 grams fat ~ 2 grams net carbs ~ 2 grams protein

Notes: 
I made this recipe for some family members that cannot eat dairy products. (no butter, milk, cheese, yogurt or ice cream) Everyone was quite pleased with the "fudgey" texture and taste. 
Also...another great way to add avocados to your diet.