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Absolutely delicious. Best kept refrigerated to keep them crunchy. If you like soft keep them in a cookie jar
Ingredients
  • ½ cup butter, softened, not melted
  • ¼ cup coconut oil, melted
  • ⅓ cup Lakanto monkfruit sweetener
  • ¼ cup Lakanto brown monkfruit sweetener
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon Pink Himalayan sea salt
  • ¾ to 1 cup Lily’s dark chocolate chips
  • 1 to 2 tablespoons coconut flour (OPTIONAL) - only if you want them fluffier
Steps
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