Beat egg whites until foamy.
Beat egg whites until foamy. Add cream of tartar and maple sugar to egg whites.
Beat egg whites until stiff peaks set aside.
Add coconut oil, add monk fruit sweetener, 2 tbsp Yacon syrup, and vanilla to a double boiler over medium heat.
Cook until sugar is dissolved and oil is melted.
Add dark Cocoa and remove from heat
First in Pecan butter until well blended.
Second, stir in Chia seeds
Third, stir in chopped Pecans
Fourth, stir in flaxseed meal
Fifth, stir in hemp seeds
Lastly, stir in Cacao Nibs
Continue stirring until all additions are combined
Fold in egg whites until completely combined.
Using a cookie scoop scoop out cookies onto parchment paper on cookie sheets makes approximately 20 cookies.
Place in fridge until solidified 30 minutes or so. Store in the fridge in an airtight container.