Ingredients
- 5 tablespoons butter at room temperature
- 1/2 cup monk fruit sweetener
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/4 cups almond flour 125 grams
- 4 tablespoons coconut flour packed 28 grams
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- In a large bowl, using an electric hand mixer, cream together the butter and monk fruit until well combined. Add the egg and extracts and beat on high speed until fluffy.
- Add the remaining ingredients to the bowl and stir until well mixed.
- Form the cookie dough into a disc, wrap tightly with plastic wrap, and refrigerate for at least 6 hours, but ideally overnight.
- Once chilled, preheat your oven to 375°F and line a cookie sheet with parchment paper or a silicone baking mat.
- Roll the cookie dough between two large pieces of parchment (one piece under the cookie dough and one on top of it, under the rolling pin) to about ¼-inch thick. Use your cookie cutters to cut into shapes. Carefully transfer them to the prepared cookie sheet. If you have a small offset spatula, it will help a lot!
- Bake until the edges are just lightly golden brown, about 10-11 minutes. They firm up a lot once cool.
- Let cool on the pan completely.
- DEVOUR!
