Keto Salted Almond Joy Cookies

INGREDIENTS: 
1/4 cup coconut oil, solid (do not melt)
1/4 cup Kerrygold butter, softened
3 Tbsp monkfruit sweetener or Swerve
1 cup Lily's chocolate chips (stevia sweetened)
1 cup coconut flakes, unsweetened
1 cup pecans (or walnuts or half of each), chopped
1 tsp pure vanilla extract
2 eggs
sea salt, for sprinkling on top

INSTRUCTIONS:
Preheat oven to 350F, and line a large baking sheet with parchment paper
In a large bowl, stir coconut oil, butter, sweetener, vanilla extract, and eggs. Mix in chocolate chips, coconut, and nuts.

Use a Tablespoon measuring spoon or cookie scoop to scoop your "cookie dough", level off, and place on your cookie sheet. Sprinkle with the sea salt, if desired. In my opinion, THIS IS A MUST!!! The salty-sweetness is Ahhh-mazing!

Bake 15 - 18 minutes until light golden brown.

NOTE: 
*There will be some excess oil on the cookie sheet after they bake because there is no flour to absorb it. Allow your cookies to cool on the cookie sheet for about 10-15 minutes, and then transfer to a plate or cooling rack. 

​**We like them best cold (which means you would store them in the fridge).