Instructions:

• Preheat your oven to 350 degrees (325 degrees if you are using a convection oven).
• Prepare your baking sheets by lining with parchment paper or lightly greasing them.
• In a medium sized mixing bowl, combine Avocado Oil and BochaSweet and cream together on medium-high speed for 2 minutes.
• Add eggs, vanilla extract, butter extract and almond butter and cream together on medium speed for 1 minute.
• Add almond flour, coconut flour, salt, baking soda and xanthan gum and mix together for 2-3 minutes. Mixing this long helps the coconut flour absorb the liquid. Coconut flour is very absorbent!
• Drop cookies onto your cookie sheet in 1 Tablespoon portions. I like to use a cookie scoop for easy measuring. You could also use a tablespoon measuring spoon and a small spatula.
• Using a fork dipped in water (or oil), gently press down on each cookie dough scoop to make a crosshatch pattern.
• Bake each sheet of cookies for approximately 12 minutes or until lightly brown around the edges and just barely set in the center. Remove from oven and allow to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. These will set up as they cool.
• Once cooled, store in a tightly sealed container at room temperature for up to 3 days. These cookies dry out (get crunchier) the longer they are out. We like to make these and store them in the freezer. They will last in the freezer for a few months. (If you don’t eat them all!)