Keto Unicorn Hemp Cookies

INGREDIENTS:

• 1 cup almond flour, super fine
• 1/2 cup hulled hemp seeds (a.k.a. hemp hearts)
• 3/4 cup finely chopped pecans
• 2 tablespoons flax meal
• 1 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup keto-friendly erythritol sweetener 
• ½ to ¾ cup Lily’s Unicorn Swirl Baking Chips or another sugar free baking chip of your choice
• 8 tablespoons (4 oz.) butter, softened
• 1 large egg
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
2. In a medium bowl, mix together dry ingredients: almond flour, hemp seeds, pecans, flax meal, xanthan gum, baking powder, salt, cinnamon and unicorn chips. 
3. In a separate bowl, using an electric hand mixer or stand mixer to cream together sweetener of choice, softened butter, egg, and vanilla.
4. Pour dry ingredients into wet ingredients. Using a hand mixer, stand mixer on low speed or a wooden spoon, gently combine ingredients until well blended.
5. Using a tablespoon-sized scoop, drop cookie dough onto a lined baking sheet.
6. Press down with your thumb or a fork until the dough is 2-3 inches in diameter (about 1/2 inch thick). Because erythritol is used as the sweetener you have to flatten the dough prior to baking, because it will not spread on its own.
7. Place cookies in a preheated oven and bake for 12-15 minutes. I like a chewier cookie, so I usually only bake for about 12 minutes.
8. Once baked, wait at least 5 minutes before transferring to a cooling rack. Cookie texture is best when cooled completely.
9. Store at room temperature. After a day, I like to store mine in the refrigerator. 
10. Enjoy with nothing extra or a cup of coffee! Or the beverage of your choice.