Directions

1. Preheat the oven to 180°C, place a rack in the middle of the oven and line a baking tray with parchment paper.

2. Pour the pecans into a food processor and chop into small pieces.

3. Add almond flour, oat fibre, sweetener, gelatin (optional), xanthan gum and bicarbonate of soda and pulse the food processor to mix.

4. Add the butter into the food processor and pulse until mixed well (it won't come together as a dough).

5. In a small bowl, beat the vanilla into the egg white. Pour the mixture evenly around the ingredients in the food processor and process until the dough is evenly moist (it should form a ball of dough — if not, add 2 - 3 tsp of water).

6. Cover and refrigerate the dough for 1 hour.

7. Spoon the dough onto the parchment paper, leaving 2 inches between each cookie.

8. Dip the tops into the sweetener (to prevent sticking while flattening).

9. Using a piece of waxed paper and a flat bottomed glass, flatten the cookies (they will not spread while baking).

10. Bake for 10 - 15 minutes or until cookies begin to brow around the edges.

11. Once cooked, remove from the oven and let them cool for 5 minutes before transferring to a cooling rack.

12. Although tempting — do not eat the cookies until completely cool, about 2 - 4 hours.