1.   Preheat oven to 360 F or 180 C. Place a sheet of parchment onto a cookie sheet

2.   To a mixing bowl add the butter, almond butter and granulated sweetener. Whisk for 1 minute until butter is light and fluffy

3.   Fork whisk the eggs to combine yolk and whites. Add the vanilla and almond milk, whisk to combine. Pour egg mixture into butter mixture, whip to combine

4.   Place a fine wire mesh sieve over the bowl. To the sieve add the dry ingredients: the almond flour, coconut flour, salt, glucomannan and baking powder. Pass through sieve. Fold to combine the sifted dry ingredients with egg mixture until well-combined, but do not over mix

5.   Place the soft cookie dough onto cling wrap, flatten, and wrap the dough. Refrigerate to chill for about 1 hour

6.   Weigh a 20 g, about 1 tbsp, scoop of dough, roll cookie dough into a ball and place onto the parchment lined cookie sheet, leaving room between each ball. Repeat until all the dough has been rolled into balls. Gently press down on the dough balls to flatten. Whisk egg yolk and then use a pastry brush to brush lightly the surface of each cookie

7.   Make criss-cross indentations on the surface of each cookie.

8.   Place the cookie sheet into the middle position of your preheated oven and bake for 10 – 15 minutes. Remove from the oven and let the cookies cool for a few minutes before carefully transferring the cookies onto a wire cooling rack. Let rest overnight.