Preheat oven to 350. Line two large cookie sheets with parchment paper.
Combine the dough ingredients in a food processor or stand mixer and mix until incorporated.
With a small cookie scoop, scoop dough into 30 balls, and roll in the almond meal. Please the balls on the prepared baking sheet. Place on the prepared baking sheets.
Bake for 14-16 minutes until they are barely golden.
Store at room temperature for 2-3 days. For longer storage, they can go in the refrigerator but need to be at room temperature before serving for the right texture.
Notes
Nutrition: the nutrition facts are for 1 cookie when making 30 small cookies. Each cookie has 0.9 NET carbs. I consider a serving to be 3 or even 4 cookies.To Reheat: place the cookies on a microwave-safe plate and heat up for 10 seconds or so until they are warm. Don’t overheat them in the microwave, or they will become hard. To Freeze: freeze for up to two months. Keep them in a an airtight container—thaw and reheat before eating. Notes on Sweeteners: I have not tried subbing other sweeteners in this recipe so I'm not sure they will work. This particular combination of a granular sweetener and a powdered sweetener makes these the perfect texture.