1/2 cup almond flour
1/4 cup coconut flour
1/4 cup granulated monkfruit
3 tbsp dark cocoa powder
1/2 tsp baking powder
a pinch of sea salt
2 tbsp Zero Acre Farm Cultured Oil
1/2 cup dairy-free peppermint mocha creamer
1/4 cup chopped walnuts
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In a medium bowl, combine dry ingredients (except walnuts). Whisk together and then add in oil, creamer, and the egg. Stir until evenly combined. Fold in walnuts and stir until evenly distributed.
Divide batter into 6 cookies on the baking sheet. Bake for 13-14 minutes. Remove from oven and let cool COMPLETELY on the baking sheet as the cookies will continue to cook as they cool. Store in the fridge for up to a week and in the freezer for up to a month!