Step 1

In a large bowl, mix together almond flour, coconut flour, beef gelatin, baking powder, baking soda, and salt.

Step 2

In a separate bowl, cream together with an electric mixer butter, brown Swerve, and monkfruit sweetener for about three minutes. Add in egg, syrup, and vanilla extract, mixing until well incorporated.

Step 3

Add in dry ingredients to wet ingredients and mix for 30 seconds. Stir in white chocolate chips and chopped macadamia nuts.

Step 4

Chill cookie dough for at least two hours or overnight. This is super important! If you skip this step, your cookies will overspread and be completely flat.

Step 5

Preheat oven to 350 degrees.

Step 6

Removed chilled dough from the refrigerator and let sit at room temperature for 10 minutes. Scoop out a large tablespoon of the dough and form the dough into a disc shape. This will help keep a tight circular shape for the cookie.

Step 7

Place the baking sheet in a preheated 350-degree oven for 12 minutes, just until cookies are slightly turning golden brown around the edges. Remove cookies from the oven, but KEEP cookies on the baking sheet until they are completely cooled before moving to a cooling rack. This will allow time for the almond flour to cool down and harden.

Step 8

Store in a sealed container for up to five days. Enjoy!