Flourless Sugar-Free Chocolate Shortbread Cookies
1/2 cup softened butter
1//2 cup + 2 T Golden Monkfruit sweetener
1/4 tsp. salt
1 tsp. vanilla
3 T dark cocoa powder
2 1/2 cups blanched almond flour
Put the butter in a plastic bowl on the counter and let it soften for a while before you start the cookies. Preheat the oven to 300F/150C. PutÂ parchment paper sheets (affiliate link) on to a large baking sheet. Use aÂ stand mixer (affiliate link) or aÂ hand mixer (affiliate link) to combine the softened butter, Golden Monkfruit Sweetener (affiliate link) or sweeteners of your choice, salt, and vanilla. Then add the cocoa powderÂ and almond flour and continue to mix until all ingredients are well combined. Scoop out the dough with a metal tablespoon measuring spoon and roll with your hands to make 20 balls. Use a fork to mash down the balls and make the cookies the same size. Bake cookies for 30-35 minutes, or until the cookies feel lightly firm to the touch when you press with a finger. They will be somewhat soft until they cool. Cool a few minutes on the baking sheet, then slide the parchment paper off onto a cooling rack and let them cool longer, about 30 minutes total cooling time.