These delicious sugar cookies are Kaufmann 1 approved. This recipe should yield about 24 cookies.
½ cup grass fed butter (softened)
¼ cup coconut oil (melted & cooled)
½ cup Monk Fruit
1½ tsp vanilla
2 cups almond flour
½ cup coconut flour
½ tsp baking soda
½ tsp salt
Cream butter, coconut oil, and sweetener in the bowl of a stand or hand mixer. Add the egg and vanilla, mixing until combined.
In a medium bowl, whisk almond flour, coconut flour, baking soda and salt together. Slowly add the flour mixture to the creamed ingredients as the mixer is running cupfuls at a time.
Form the dough into a ball and wrap with plastic wrap. Refrigerate for at least one hour or overnight, which is best.
Preheat oven to 350℉ and line two baking sheets with parchment paper.
Roll out the dough between two pieces of parchment paper to about ¼″ thick and cut into shapes. You will need to continually roll out the dough so if it gets too sticky you can place the dough back in the refrigerator (or freezer) to chill again to make it easier to roll out.
Transfer sugar cookies to baking sheets and bake for 8 to 10 minutes, until slightly golden.
Allow the sugar cookies to cool in the pan for about 10 minutes, then transfer to cooling rack and let cool completely.