Directions1.
Preheat your oven to 325°F / 165°C.
Line two large cookie sheets with parchment paper.
In a medium bowl, whisk together the coconut flour, baking powder, and salt.
Set aside.
In a separate large bowl, use an electric mixer to cream the softened butter and Stevia together until light and fluffy, about 2-3 minutes.
Beat in the egg yolk and vanilla extract until just combined.
Gradually add the dry ingredient mixture to the wet , mixing on low speed until a thick, slightly crumbly dough forms.
Do not overmix.
Scoop tablespoon-sized portions of dough and roll them into balls.
Place them on the prepared cookie sheets, about 2 inches apart.
Gently flatten each ball with the palm of your hand or the bottom of a glass to about 1/2-inch thickness.
Bake for 12-15 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for at least 10 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.
Let the cookies cool completely on the baking sheet before moving them. They are extremely fragile when warm and will crumble easily.
