After completing a food intolerance test, I learned I was intolerant to all sugars (honey, agave, etc) and dairy so I needed to find substitutes.  My goal was to go sugar free for 4-6 months and at about month three, I wanted cookies! I found a recipe, made a few modifications and finally came up with this!

Like pure stevia sweetener, the monk fruit sweetener is highly concentrated so a little goes a long way.  The key is using pure monk fruit to elminate fillers. My favorite is pure organic monk fruit sweetener from Julian Bakery.

Ingredients:

1 cup of Almond Flour

1/2 tsp Organic Pure Monk Fruit Extract Sweetener

Pinch of salt

1/4 teaspoon baking soda

1/4 cup softened (not melted) butter substitute (I used Earth Balance Coconut Spread)

1 egg

1 tsp vanilla extract

1/4 cup almond butter

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Blend almond flour, pure Monk Fruit sweetener, salt, and baking soda in a large bowl.

Combine dry ingredients with coconut spread.

Add egg, almond butter, and vanilla to the mixture and continue to blend by hands. The mixture will be wet.

Roll 1-inch dough balls by hand and place them on a baking sheet. Use a fork to flatten the cookies.

Cook in the oven for about 12-13 minutes until the top of cookies start to brown. Remove from oven and let sit for 10 minutes before removing from the baking sheet.

Store cookies in an airtight container for up to 3-4 days or refrigerate. Makes 12-14 cookies.