Growing up my mom would make “Everything Cookies” for the holidays. They were called everything cookies because they were every kind of cookie rolled up into one. These cookies had chocolate chips, coconut, raisins, oatmeal, walnuts, and pecans. They were my absolute favorite. Ahhh, fond memories. I adapted her original recipe to fit my Keto life, and came up with a cookie that I love almost as much.

I use a Kitchen-Aid stand mixer with the balloon whip, but a hand mixer will do just fine. This recipe makes approximately 36 cookies using the 2 Tablespoons of dough each.

Ingredients:

• 1 Cup Cold Butter, cut into several pieces
• 1 Cup Brown Sugar Swerve
• 2 Large Eggs
• 3 Cups Almond Flour
• 2 Teaspoons Baking Soda
• 1 Teaspoon Salt
• 1 Cup Sugar Free Chocolate Chips
  (I use Lily’s Dark Chocolate Chips, but use whatever strikes your fancy)
• 1 Cup Chopped Pecans
• 1 Cup Unsweetened Coconut, toasted

Directions:

1. Preheat oven to 400℉.
2. In large mixing bowl, cream together cold butter and brown sugar Swerve until well combined
3. Mix in egg until dough becomes creamy
4. Mix in baking soda, salt, and almond flour 1/2 cup at a time, until well combined and a still dough forms.
5. Add pecans and mix well.
6. Fold in sugar feee chocolate chips and unsweetened toasted coconut.
7. On parchment lined baking sheets, use a cookie scoop to form about 36 cookies. No cookie scoop, no problem; use about two tablespoons of dough per cookie.
8. Flatten cookie balls with palm of hand or spatula, these cookies will not flatten or spread on their own.
9. Bake in preheated oven for 8-10 minutes, until edges are brown.
10. Remove from oven and allow to cool before using spatula to transfer to cooling rack.