Step 1

Sift together almond flour, coconut flour and salt. Set aside.

Step 2

In a medium bowl, cream together butter, monkfruit and vanilla extract.

Step 3

Slowly stir in dry ingredients. Mix until combined.

Step 4

Transfer cookie dough to a sheet of plastic wrap. Mold into a flat disc shape and cover with plastic wrap. Refrigerate for 30 minutes or until stiff.

Step 5

Place dough in between two pieces of parchment paper. Using a rolling pin, roll out dough until it is ¼ inch thick. Cut out animal shapes with cookie cutters and place about 1 inch apart on a parchment lined baking tray. Return to the refrigerator to cool for another 10-15 minutes. Preheat oven to 350 degrees.

Step 6

Once the dough has chilled, bake cookies at 350 degrees for about 6 minutes or until edges start to turn golden brown. Remove from the oven and let cool on the baking tray for 2-3 minutes before transferring to a wire rack to finish cooling completely.

Step 7

Melt white baking chips in a small microwave safe bowl for 30 second intervals until melted, stirring in between. Add food coloring if desired.

Step 8

Dip cooled cookie in melted chocolate and place on the wire rack to set. Add sprinkles.