Add the butter and vanilla extract and blend until you have a smooth dough
Place dough on cling film and roll into a log, about 2 inch in diameter. Chill in the freezer for 15-20 minutes (or in the fridge for 30-40 minutes).
Preheat the oven to 175 Celsius / 350 Fahrenheit.
Remove log from the freezer and cut off cookies. Place on a baking sheet lined with parchment paper and flatten with your fingers. Leave some space between the cookies - they spread a little.
Bake for 8-10 minutes or until the edges of the cookies are browned. Baking time will depend on the thickness of cookies. Rotate the baking sheet if necessary.
Remove from the oven and let cool completely before handling. Low carb cookies are VERY soft when hot. They crisp up once cooled.
1g net carbs per cookie.My cookies weighted between 12 and 17g. The mix makes 18 cookies in total. If you want to use cookie cutters, roll out the dough between 2 sheets of parchment paper and place in the freezer/fridge to cool. Remove the top parchment and cut out shapes. See directions in the post for sugar free icing. This recipe works best with regular almond flour. Super fine almond flour can result in crumbly dough. If you only have super-fine almond flour, either reduce the amount of almond flour by 2-3 tbsp or reduce the amount of coconut flour to ¼ cup.