Shortbread Cookies:
Using either a stand mixer fitted with the paddle attachment, or a hand mixer, cream the butter and vanilla together until light and somewhat fluffy.

Add in the Swerve Sweetener Confectioners Sugar and the salt. Mix on low until fully incorporated.
Add in the almond flour, and mix until fully incorporated.
Add in the coconut flour, and mix until fully incorporated. Scrape down the sides of the bowl to make sure everything is mixed together.
Dust a cutting board with almond flour. Turn the dough onto the cutting board and pat into a square that is roughly 4” wide and 1” tall.
Wrap the dough in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350 F (177 C).
Unwrap the dough, and use a sharp knife to cut the square into two rectangles. Cut each rectangle into 10 cookie slices that are roughly ¼” thick.
Line a baking sheet with parchment paper and place the cookies 2” apart. Poke holes in each cookie with the tines of a fork to create the classic shortbread cookie look.
Bake for 10 minutes, rotating the baking sheet halfway through. The cookies should be golden at the bottom edges when they’re finished baking.

Chocolate Dip (Optional):
If you’re dipping the cookies in chocolate, let them cool completely first. I even recommend letting them cool and refrigerating them before dipping them. They’ll be a bit more solid after resting in the refrigerator, and the added stability helps when you’re dipping them.
Melt sugar-free chocolate using the double boiler method, stir in 1 – 2 Tablespoons of coconut oil. Continue to stir until the oil is melted and fully incorporated into the chocolate. How much oil you need depends on your chocolate. I know I’ve added enough when the chocolate looks a bit shinier.
Dip half of each cookie into the melted chocolate.
Place on a parchment paper lined baking sheet and refrigerate for an hour to set the chocolate.