Instructions

1. In a medium bowl, whisk together almond flour, coconut flour, baking soda and salt; set aside.
2. In the bowl of your stand mixer (or you could use a hand mixer), cream together butter, coconut oil, sugar and Stevia.  Then add the egg and vanilla, mixing until combined.
3. While the mixer is still running, slowly add the flour mixture to the creamed ingredients cupfuls at a time until all combined.
4. Form the dough into a ball and wrap with plastic wrap.  Chill the dough in the fridge for at least one hour, but best overnight.
5. Preheat oven to 350 degrees F and line two baking sheets with parchment paper silpat baking mats.
6. 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 that it’s easier to roll out.
7. 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.
8. While the cookies are cooling, add the chocolate and coconut oil to a small microwavable-safe bowl and melt in the microwave in 15 to 30 second intervals (mixing each time) until you reached the desired consistency.  Dip the tops of the cookies into the melted chocolate and immediately top with sprinkles.  Enjoy!