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toasted pecan gingerbread cookies
1 c almond flour
1/4 cup neutral protein powder
1/4 tsp baking soda
1 tsp gingerbread spice
1 tsp cinnamon
1/4 tsp salt
1/3 cup melted coconut oil
1 flax egg (1 tbsp grounded flax seeds + 2 tbsp water = wait 5min)
1/3 cup nut butter (almond, cashew...)
1 tbsp plant based milk (oatmilk, almond milk)
3 tbsp fluid sweetener (i used sweet potato syrup)
1/3 cup chopped and toasted pecans
1/3 cup dark chocolate chips
toast the chopped pecans for a few minutes in a pan on medium heat. first mix the dry ingredients in a small bowl, then mix the wet ingredients in a big bowl and add the dry ingredients to the wet ingredients. at last add the pecans + chocolate chips. form the dough into 8 cookies and bake them at 350F for about 7 min until the edges are light brown. let them cool
