Servings: 18

1 1/4 cups almond flour 1 ¼ cups almond flour
1/2 teaspoon baking soda ½ teaspoon baking soda
1/2 teaspoon salt ½ teaspoon salt
1/4 teaspoon baking powder ¼ teaspoon baking powder
1 teaspoon xanthan gum (OPTIONAL) 1 teaspoon xanthan gum (OPTIONAL)
1/2 cup (1 stick) butter, softened ½ cup (1 stick) butter, softened
3/4 cup packed brown sugar (golden monkfruit) ¾ cup packed brown sugar (golden monkfruit)
1 teaspoon vanilla extract 1 teaspoon vanilla extract
3 drops maple extract (optional) 3 drops maple extract (optional)
1 large egg 1 large egg
1 cup Lily's Sugar-Free White Chocolate Chips 1 cup Lily's Sugar-Free White Chocolate Chips
1/2 cup chopped macadamia nuts ½ cup chopped macadamia nuts

Preheat your oven to 350 degrees F.
In a small bowl combine the almond flour, baking soda, baking powder, xanthan gum (if using) and set aside.
Next, beat butter, golden monkfruit sweetener, vanilla and maple extract in stand mixer bowl until creamy.
Add the egg, beating the mixture on low.
Gradually pour in the almond flour mixture and beat on low speed until combined.
Lastly, mix in Lily's White Chocolate Chips and chopped nuts.
Chill the mixture for 30 minutes.
Using a 1-inch cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
Bake for 7 to 9 minutes or until golden brown and lightly set. Top with sea salt if you desire.
Allow cookies to cool 15 minutes before removing from pan.