Dear friends,

The days just after Christmas always feel different. The rush has softened, the calendar opens up a little, and the house grows quieter. It’s a time I love for simple pleasures and gentle rhythms. A cup of tea in the afternoon. A good book. A small baking project that feels comforting rather than hurried.

As I continue to be mindful of sugar and carbs while supporting my health, I’ve been especially drawn to recipes that feel nourishing and indulgent at the same time. These almond flour cookies have quickly become a favorite. They are easy to make, naturally gluten free, and lightly sweetened, with a tender texture that feels just right this time of year.

I added a touch of almond extract to deepen the flavor, then dipped them in dark chocolate and finished them with chopped pecans. To give them a clean, classic look, I used a cookie cutter to gently shape them into perfect rounds before baking. The result is simple and elegant, with a richness that feels celebratory without being heavy. They are the kind of cookie you make on a quiet afternoon and enjoy slowly.

---

Almond Flour Cookies with Dark Chocolate and Pecans

Gluten free, low sugar, and beautifully simple

Ingredients

For the Cookies:

• 2 ½ cups blanched almond flour
• 6 tablespoons salted butter, softened
• ⅓ cup monk fruit sweetener with allulose (I used naturebell but you can substitute 1/3 cup brown sugar)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

For the Chocolate Finish:

• ½ cup sugar-free dark chocolate chips (I used Bake Believe)
• 2 teaspoons coconut oil
• 3 tablespoons pecans, finely chopped

---

Instructions

Make the Cookies:

1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the softened butter and monk fruit sweetener until light and fluffy.
3. Add the vanilla and almond extracts and mix until combined.
4. Beat in the almond flour, about ½ cup at a time, until a soft dough forms. The dough will feel slightly crumbly but should hold together when pressed.
5. Scoop rounded tablespoons of dough onto the prepared baking sheet. Gently press each mound down and use a round cookie cutter to shape the edges into a neat circle. Flatten to about ⅓ inch thick.
6. Bake for about 12 minutes, until the edges are lightly golden.
7. Allow the cookies to cool completely on the baking sheet. They will firm up as they cool.

Add the Chocolate and Pecans:

1. Once the cookies are fully cooled, line a small baking sheet with parchment paper that will fit in your refrigerator.
2. Melt the chocolate chips and coconut oil together using a double boiler or gentle heat. Stir until smooth.
3. Dip each cookie halfway into the melted chocolate and place on the prepared sheet.
4. Immediately sprinkle the tops with chopped pecans before the chocolate sets.
5. Refrigerate until the chocolate is firm.

---

To Enjoy

These cookies are lovely with afternoon tea or tucked into a small tin to share with a friend. They keep well in the refrigerator and feel like a little treat you can enjoy slowly and mindfully.

After the fullness of the holidays, I find myself drawn to recipes like this. Simple. Thoughtful. Just sweet enough. A reminder that beauty often lives in the quiet moments at the table.

With warmth,
Carrie