Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• ½ tsp baking powder
• ¼ tsp sea salt
• ¼ cup cold butter or refined coconut oil, cubed
• ¼ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 1 large egg white, room temperature (key for airy lift!)
• 1½ tsp pure vanilla extract
• ½ tsp culinary lavender (optional—elegant floral note)
• Granulated monk fruit blend (for rolling)

Instructions

Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
Whisk almond flour, coconut flour, baking powder, and salt.
In a separate bowl, beat cold butter and sweetener 1–2 min until light. Mix in egg white (don’t overbeat), then vanilla and lavender (if using).
Fold dry ingredients into wet until just combined—dough will be soft but hold shape. Chill 20 min.
Scoop 1-tbsp balls, roll in monk fruit “sugar,” and place 2″ apart. Flatten gently with palm or fork.
Bake 12–14 min until just golden at edges (centers stay pale).
Cool 5 min on tray—they firm as they cool. Store airtight; best within 3 days.