Sugar Cookies

Pre-heat oven & prep baking sheet. Pre-heat your oven to 350F and line a cookie sheet with parchment paper.

Cream butter, eggs, vanilla & monk fruit sweetener. In a large mixing bowl, cream together the butter & TruEats monk fruit sweetener with an electric mixer or a stand mixer fitted with the paddle attachment. Next, beat in the egg & vanilla extract.

Mix dry ingredients. In a separate bowl, whisk together the almond flour, coconut flour & baking powder until combined.

Combine wet & dry ingredients. Add the dry ingredients to the wet ingredients gradually, using a spatula to gently fold the dry ingredients in. Mix it well until no clumps of flour remain. Note that the dough will need to be mixed a bit longer in order for the almond flour mixture to soak up the wet ingredients. The dough will be thick, which is what you want!

Form the cookies. Scoop the batter onto the parchment lined baking sheet using a cookie scoop. I recommend weighing the dough balls for best results. For large Crumbl style cookies, each dough ball should be about 120g in weight. Once you have scooped your cookie dough onto the baking sheet, form the cookies using your hands or a glass. You will need to form the cookie into a circle & press down gently to achieve a large cookie about 1/2" to 3/4" thick.

Bake. Bake the cookies for 12-14 minutes or until golden brown.

Buttercream Frosting

Make the powdered monk fruit. While the cookies bake, prepare the frosting first by making your own powdered monk fruit sweetener. You will do this by adding TruEats Monk Fruit Sweetener to a high speed blender and pulsing until light and fluffy, resembling powdered sugar.

Prepare the frosting. Add room temperature butter to a large mixing bowl & cream butter with your mixer, gradually adding the powdered monk fruit a little at a time. Then add vanilla extract, pink food coloring & almond extract if using. Only add in the milk if your frosting is a bit too thick & needs some help to combine.

Frost the cookies. Using a frosting spatula, frost the top of the cookie with a thick layer of frosting.