• 3 1/3 cups Almond Flour
  • 1 tsp Baking Soda
  • 10 Tbsp (10oz) Kerrygold Salted Butter
  • 2 tsp Pure Vanilla
  • 1 Whole Egg
  • 1 Egg Yolk
  • 1 Cup Coconut Sugar
  • 1 Cup Dark Chocolate Chips, or 1 Dark Chocolate Bar (chopped into pieces)
  • 1/2 Chopped Pecans


  1. Preheat Oven to 350 degrees. Line Cookie sheet with parchment paper.
  2. In a saucepan, melt 8 Tbsp (8oz) of the butter until browned…about 3-4 minutes. Pour the melted butter into the metal mixer bowl. Add remainder 2 tbsp (2oz) to the mixing bowl and stir in until it’s all melted with the browned butter.
  3. Add coconut sugar & vanilla and combine with the butter. Add the egg and egg yolk and mix for 30 seconds. Rest for 1 minute. Mix 30 more seconds, and rest another minute.
  4. Add the almond flour and the baking soda to the wet mixture and stir to combine. Add in the chocolate and pecans and combine well.
  5. Using a large melon baller, place dough balls on the parchment paper about 2 inches apart, and Bake for 12 minutes until done.
  6. Place finished cookies on a rack to cool, and Enjoy!!

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