Ingredients: 

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• 1 1/4 cup Almond flour

• 1/4 cup Coconut flour

• 1/2 cup salted butter (sub vegan butter)

• 3/4 cup Monkfruit sweetener (or erythritol)

• 1 large egg (sub vegan egg replacement)

• 1/2 tsp baking powder

• 1/4 tsp salt

• 3/4 cup sugar free chocolate chips (I like Lily's dark chocolate chips)

• 1/2 cup hazelnuts, chopped

• optional course sea salt 

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Note: The coconut flour gives the cookies a slightly fluffy and chewy texture. If you are more of a crispier cookie person, omit coconut flour and use 1 1/2 cups almond flour.

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Directions:r

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1. Pre heat oven to 360 F

2. Toast hazelnuts in a small frying pan without oil on medium for 4-6 min or until fragrant and toasted. Set aside

3. Melt the butter in a saucepan. Once melted, add the butter to a mixing bowl with the Monkfruit sweetener and beat until combined

4. Add the egg and vanilla and continue to beat until all combined

5. Add the almond flour, coconut flour, baking powder and salt. Beat until well combined and dough forms.

6. knead in the dough and chocolate chips with your hands or a silicon spatula.

7. Form dough into balls and place on baking sheet lined with parchment paper. Pat down with spatula (not too hard) forming a slight cookie shape. This recipes divides into 12 portions evenly.

8. Bake for 11-13 minutes at 360 F.

9. Take out cookies when they are golden brown. They might look undercooked, but they harden when they cool. That's the trick to their perfect consistency.

10. Let cool for 15 minutes before eating. Top with optional course sea salt. (highly recommended)