2 cups almond flour

6 Tbsp softened butter

1/3 cup granulated monk fruit sweetener

2 tsp vanilla extract

1/4 tsp salt

Cook Mode Prevent your screen from going dark

In a medium bowl, beat the softened butter and monk fruit sweetener with an electric mixer until creamy.
Mix in the vanilla until smooth.
Add the almond flour and salt; stir until a thick dough forms.
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 325°F (163°C).
Place the chilled dough between two sheets of parchment paper and roll it out to 1/4-inch thickness.
Cut out cookie shapes with a cookie cutter and carefully transfer them to a parchment-lined baking sheet using a metal spatula.
Re-roll the dough scraps and continue cutting until all dough is used.
Poke a few holes in each cookie with a fork.
Bake for 12–14 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 10–15 minutes before serving.

Add chopped nuts or sugar-free chocolate chips for extra texture.

Sprinkle cinnamon or extra sweetener on top before baking.

Dip cooled cookies in melted sugar-free chocolate for a decorative finish.

Replace butter with coconut oil for a dairy-free version.

Shape the dough into a log and slice instead of cutting shapes for a quicker method.