Ingredients
- 5 tablespoons monk fruit sweetener
- 1/2 cup ghee softened at room temperature
- 2 1/2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 3/4 cup almond flour
- 1/2 cup tapioca starch plus 1 tablespoon
- Pinch of salt
Instructions
- Preheat your oven to 350°F and line 2 cookie sheets with parchment paper.
- Place the monk fruit into a small food processor and process for about 3-4 minutes until the sweetener reaches the consistency of powdered sugar.
- Add the monk fruit, ghee, and both extracts into a large bowl. Using an electric hand mixer, beat on high speed until very pale yellow in color, about 3 minutes.
- Add in the flour, starch, and salt and beat for another 3 minutes, stopping to scrape the sides as needed.
- Scoop dough into a piping bag and pipe onto the prepared cookie sheet into mounds 3/4-inch high. Leave room between the cookies to prevent spreading, and do not press the cookies down.
- Bake until the edges just begin to turn golden brown, about 11-13 minutes.
- Once cooked, cool on the pan for 10 minutes. Then, gently transfer to a wire rack to cool completely before serving.