Take a large bowl and sift all flours. If you are like me and refrigerate almond flour, then your almond flour will have large clumps.
In that case, sifting really helps. You can also keep the almond flour at room temperature for 4-5 hours so that it becomes soft and flowy.
After sifting both almond and coconut flour, add sweetener, baking powder, and xanthan gum. Mix really well.
In a separate bowl, take butter and vanilla extract and blend until you have a smooth and fluffy butter. Do not use an electric mixer here.
Just a fork or a whisker will do the job. NOTE: Electric mixers tend to add a lot of air, which results in hard and flat cookies.
Now add the butter + vanilla to the flour mixture and mix really well till a dough is formed. If the dough feels dry, use a few drop of almond milk to knead it. Place the cookie dough on a cling film or plastic wrap and roll into a log.
Now place the dough in the refrigerator to it for about 30 minutes. Meanwhile preheat your oven to 350 F for at least 5-7 minutes.
After 30 minutes, remove the cookie dough from the fridge. Cut the dough into half and place it in between two sheets of parchment papers.
Now roll the dough and use a cookie cutter to cut out cookies as per desired shapes. Place the cookies on a baking sheet and make sure there is some space between the cookies.
Because these cookies have baking powder and butter, they will spread as they cook and you really wouldn’t want cookies sticking to each other.
Bake for 8-10 minutes and you will notice brown edges. Take the cookies out and let them cool on the cookie tray for 15 minutes.
Even though some cookies may feel soft in the middle, they will harden as they cool. NOTE: Some ovens may take 10-12 minutes to brown the cookies. The thickness of the cookies also matters and may affect baking time.