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Export 9 ingredients for grocery delivery
Step 1
In a food processor add slivered almonds (and coconut flakes if using). Pulse until almonds are about ⅓ of the original size. Transfer to a bowl and set aside.
Step 2
Add almond flour, coconut flour, erythritol, baking powder and salt to the processor bowl. Pulse until combined.
Step 3
Once mixed, add the vanilla, stevia, and egg, pulsing until combined. Add chunks of butter and pulse until just combined.
Step 4
Reserve 2 tablespoons of the coconut/almond mixture. Add the rest of the coconut and almonds to the dough and mix until combined.
Step 5
Preheat oven to 375F. Line a baking sheet with parchment or silicone liners.
Step 6
Use a cookie scooper to form 12 balls on the lined baking sheet.
Step 7
Flatten balls a little bit with the palm of your hand, they will spread slightly when baked. Then sprinkle the remaining 2 tbsp of coconut and almonds on top of the cookies. Lightly press in the topping.
Step 8
Bake for 8-10 minutes until golden brown. You can flatten the cookies more with the bottom of a glass once they come out of the oven if desired.
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