Step 1

Add almond flour, coconut flour, konjac powder (or arrowroot/more coconut flour), baking soda, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined and set aside.

Step 2

Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (about 8 minutes). And be sure to scrape down the bowl a couple times to ensure even creaming!

Step 3

Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

Step 4

Fold in chocolate chunks (or chips!) and pecan bits. Transfer cookie dough to your skillet (or ramekins), cover with cling film and refrigerate for 1 hour or up to three days.

Step 5

Preheat oven to 350°F/180°C and bake for 25-35 minutes, or until set and nice and golden. I've noticed that baking time here varies a lot depending on your oven, skillet type (and size!) and altitude. So be sure to take a peak in the oven from minute 25 to ensure it doesn't overbrown (a known 'issue' with allulose).

Step 6

Garnish with flaky sea salt and allow to set for 15 minutes. Top of with vanilla ice cream and enjoy!

Step 7

Note that the cookie dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 5-7 minutes more to the baking time).