1 1/4 c almond flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 c (1 stick) butter, softened
3/4 c Splenda Brown Sugar Blend
1 tsp vanilla extract
1 large egg
1 c Lily's dark chocolate chips
1/2 c chopped pecans (optional)

1 1/4 c almond flour 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp baking powder 1/2 c (1 stick) butter, softened 3/4 c Splenda Brown Sugar Blend 1 tsp vanilla extract 1 large egg 1 c Lily's dark chocolate chips 1/2 c chopped pecans (optional)

1. In small bowl, combine almond flour, baking soda, salt, and baking powder. I use my hands to break up any small clumps of baking powder or baking soda.

2. Beat butter and vanilla in large bowl until creamy.

3. Add brown sugar and mix well.

4. Add egg and beat mixture on low.

5. Add almond flour mixture and beat on low until combined.

6. Fold in chocolate chips and pecans. Cover and chill 1 hour minimum (I recommend chilling several hours or overnight.)

7. Preheat oven to 350 degrees.

8. Using a 1-inch cookie or ice cream scoop, drop the cookies onto a silicone or parchment paper lined baking sheet evenly spaced.

9. Bake for 13 minutes. Allow to cool on baking sheet for 3-5 minutes before moving to a cooling rack.