Directions
Preheat your oven to 350°F / 175°C.
Line two baking sheets with parchment paper.
In a large bowl, use an electric mixer to cream the softened butter and Stevia together until light and fluffy.
Beat in the molasses and vanilla extract until they are fully incorporated.
In a separate, smaller bowl, whisk together the almond meal, shredded coconut, and xanthan gum.
Gradually add the dry ingredient mixture to the wet , mixing on low speed until a cohesive dough forms.
Do not overmix.
Drop rounded tablespoons of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
