¾ cup granulated golden erythritol monk fruit blend (I like Lakanto) + extra for coating
1 tsp vanilla extract
1 tsp almond extract
2 eggs
3 cups almond flour
½ tsp salt
½ tsp baking powder
Instructions
Line a baking sheet with parchment paper.
In a bowl add palm shortening (you don't want the shortening melted but you do want it soft) and sweetener. Using a hand mixer mix until creamy and fluffy.
Add eggs, vanilla extract, and almond extract. Mix until combined.
Add almond flour, salt, and baking powder. Mix everything together.
Put a small amount of granulated sweetener in a bowl. You can add more as needed.
Using a cookie scoop or spoon scoop equal amounts of dough into your hand.
Roll dough into a ball and flatten slightly. Press one side into the sweetener.
Place on the baking sheet. Once all cookies are on the baking sheet using the back of a glass to flatten the cookies. If you find the glass is sticking to the cookies just dip the back of it in your bowl of granulated sweetener before pressing the top of the cookies.
Bake at 350 for 11 min.
Allow to cool on the pan slightly and then transfer to a cooling rack.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/almond-sugar-cookies-lectin-free-keto-gluten-free-dairy-free/