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Ingredients:
- 1 cup blanched almond flour
- 3 T butter, softened
- 3 T Lakanto Powdered Monkfruit Sweetener
- 1/8 tsp. salt
- 1/2 tsp. vanilla extract
Directions:
- 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.
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