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Ingredients:
- 3/4 cup granulated sweetener of choice erythritol or monk fruit sweetener
- 1/4 cup butter softened and salted
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 2 cups almond flour blanched almond flour
Directions:
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
In a large mixing bowl, add your softened butter and granulated sweetener. Using a hand mixer, beat together until creamy.
Add the vanilla extract and eggs, one at a time, until combined and smooth. Gently fold in the almond flour, until combined.
Using a large spoon or cookie scoop, form 12-15 balls of dough and place on the lined pan. Press down on each ball into a cookie shape, followed by crossing on either side with a fork.
Bake the cookies for 17-20 minutes, or until beginning to go golden around the edges. Remove from the oven and allow cookies to cool completely.
