Step 1

In a medium mixing bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt, set aside.

Step 2

In the bowl of a stand mixer or using a hand mixer on high speed, beat together the melted oil and granulated sweetener until light and fluffy, for 3 minutes. Add the eggs and vanilla and beat for 1 minute.

Step 3

Slowly add the dry ingredients and beat on medium-low speed until combined. Form the dough into a ball and wrap in plastic wrap. CHILL in the fridge for at least 2 hours or overnight or freezer for 45 minutes.

Step 4

When ready to bake, preheat oven to 350 degrees then line a large baking sheet with parchment paper.

Step 5

Remove cookie dough from fridge. Place granulated sweetener in a small bowl and the powdered monk fruit sweetener in a separate small bowl.

Step 6

Scoop and shape into 1-inch balls. Roll into granulated sweetener then generously into powdered monk fruit sweetener then place on prepared baking sheet.

Step 7

Bake in preheated oven for 9-10 minutes, or until nearly set.

Step 8

Allow to sit for about 2-3 minutes until cool enough to handle, then take each cookie and roll in powdered sweetener and place on clean baking sheet until all the cookies are done.

Step 9

Store cookies in an airtight container once they are nearly cool.