So on a whim, I decided to try something different. Using banana extract, I was able to create one of my now favorite cookies! Fruity, soft and pecans that aren’t crunchy but aren’t too soft either! These things are amazing!
Here’s how I did it 
Preheat Oven 350 Degrees
Recipe (in order of what I mix)
- 3/4 Cup Monk Fruit Blend Sweetener (just like sugar with no after taste)
- 2 Large Eggs
- 1 Teaspoon Banana Extract
- 1/4 Cup Butter (or Coconut Oil for dairy free) melted
- 1/2 Cup of Chopped Pecans
- 1/4 Cup Unsweetened Almond Milk
Mix together thoroughly, then mix in:
- 3 Cups of Almond Flour
I make 15 equal balls on a cookie sheet with parchment paper. Because the dough does not spread much on it’s own, I flatten with a slightly damp fork. As they don’t flatten well on their own. Using the almond milk, they will expand slightly.
Bake for 18 to 22 minutes. They will look slightly under cooked but if you pull them out and let the pan rest on a cooling rack, they finish baking perfectly without over browning the bottoms of the cookies.
These don’t turn out very big, but they are super tasty and actually filling.
These are Gluten Free, Keto and Diary Free!
Modified from The Big Mans World