Dry Ingredients in a seperate bowl:
1 cup Almond Flour (you can use any nut flour)
1 tsp Baking Soda
1 tsp Baking Powder
Wet Ingredients:
1/4 cup butter or 1/4 cup of coconut oil (I used 1/8c butter and 1/8c coconut oil)
1/2 cup Almond Butter (no sugar) or any nut butter
1 Tbs Flax seeds (I opted for freshly ground almond butter that already contained flax)
1/2 cup Xylitol (or other sugar alternative that you prefer)
1 tsp Vanilla or almond extract
1 Egg
-beat or blend wet ingredients.
Mix wet and dry ingredients.
Roll about a tablespoon of dough into a ball and place on ungreased cookie sheet. Place dough balls about 2 inches apart. Press down with a fork in a criss-cross pattern. Bake at 350 degrees for about 12-15 minutes until the tops start to turn brown. Remove pan from oven and allow cookies to cool for a few minutes on the pan, then remove to finish cooling on a cooling rack.
