Sort ingredients
tecknik
QR Code
Listen
Pdf
Preheat oven to 350F/176C. Line a baking sheet with parchment paper or use a silicone baking mat (affiliate link) like I did.
Be sure your almond flour is at room temperature and not clumped. (If you store it in the freezer, remove and let it warm up, then use a fork to break apart any lumps.)
Add softened butter, Lakanto Powdered Monkfruit Sweetener, salt, and vanilla extract, and mix with a fork.
Continue mixing until the mixture comes together into a loose dough.
Use a teaspoon to measure out a heaping teaspoon of dough, then roll with your clean hands into 15 small balls.
Use the fork to press the cookies down (either in straight lines or in a criss-cross pattern, whichever you prefer.)
Bake cookies 9-10 minutes, or until they are starting to get firm.
Leave cookies on the baking mat to cool for 5 minutes, or slightly longer. (Ours did get darker on the baking mat so remove them after 5 minutes if you prefer lighter cookies.)
Cookies can be stored in a container with a snap-tight lid or frozen.