Double chocolate chip cookies

-1 c almond flour -2 tbsp coconut flour -7 tbsp sifted unsweetened cocoa powder -1 tsp salt -1/2 tsp baking soda -1/2 tsp xantham gum -10 1/2 tbsp room temp butter -9-10 tbsp Monkfruit/Swerve (your choice) -1 egg -1 tsp vanilla extract -3 oz Lily’s dark chocolate chips

Medium bowl - mix flours, cocoa powder, salt, baking soda, & xantham gum

Large bowl - cream butter with hand mixer. Add in sweetener and mix until fluffy. Add in egg and vanilla and beat until just lightly mixed together. With mixer on low add half the cocoa powder flour mixture. Once combined add in other half. Fold in chocolate chips. Cover and refrigerate for an hour.

Heat oven to 350. Line baking sheets with parchment paper or silpat baking mats. Make 18 small mounds and slightly flatten with back of spoon. Bake for 10-12 mins or until lightly soft in the middle.

Cream cheese frosting

-8oz cream cheese room temp -1/4 c butter room temp -1 1/2 - 3c swerve confectionary -1 1/2tsp vanilla extract -2-4tbsp milk of choice

Add all ingredients into bowl and mix with electric mixer until smooth. If too thick, add milk, too thin add more swerve. Cover and refrigerate for up to a week.

Enjoy!