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1
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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2
Place the softened butter, cream cheese, and erythritol in a large bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream together the ingredients on medium speed for 1 minute, or until combined.
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3
Add the egg and vanilla and continue to beat for 30 seconds to one minute, until light and fluffy.
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4
Turn the mixer to low and add the almond flour, baking soda, and salt to the bowl. Beat the mixture for about 1 minute, until all ingredients are combined.
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5
Form the cookie dough into 24 balls and place on the lined baking sheets.
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6
Preheat the oven to 350u00b0 F.
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7
While the oven preheats, place the baking trays in the freezer to freeze for at least 10-15 minutes.
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8
Once the oven is preheated and the cookie dough has been in the freezer for 10-15 minutes, transfer the baking sheets directly from the freezer to the oven.
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9
Bake the cookies for 12-13 minutes, until they're just slightly golden brown on the edges and puffy on top. The cookies may seem underbaked but will firm up once cool.
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10
Remove the baking sheets from the oven. Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely.
