Instructions

1. Cream together butter, coconut oil, sugar and Stevia in the bowl of your stand mixer (or you could use a hand mixer) then add the egg and vanilla, mixing until combined.
2. In a medium bowl, whisk together almond flour, coconut flour, baking soda and salt then slowly add the flour mixture to the creamed ingredients as the mixer is running cupfuls at a time.
3. Form the dough into a ball and wrap with plastic wrap. Chill in the fridge for at least one hour, but best overnight.
4. Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
5. Roll out the dough between two pieces of parchment paper to about 1/4″ thickness and cut into shapes. You will need to continually roll out the dough so if it gets too sticky you can place the dough back in the fridge (or freezer) to chill again so it’s easier to roll out.
6. Transfer cookies to baking sheets and bake in the oven for 10 to 13 minutes, until slightly golden. Allow cookies to cool completely on a wire rack before decorating.