1.   Place a fine mesh sieve over a deep mixing bowl and add the almond flour, Dutch process cocoa powder, one of lupin flour or coconut flour, salt, baking powder, the glucomannan, and instant coffee. Whisk the dry ingredients through the sieve. Any large pieces that do not pass through sieve, discard. Set aside

2.   Put the paddle attachment onto your stand mixer. Add the bowl, to which you add the butter and beat on medium speed for 2 – 3 minutes, until butter is very pale yellow. Scrape the side and bottom of bowl during the beating time

3.   Add the eggs one at a time, beating on medium speed between additions of each egg, to incorporate the egg and butter. The mixture will look curdled. Add the vanilla and confectionery sweetener. Blend on low speed for several minutes

4.   While beating on low speed, add one cup of the flour mixture to the butter. Continue adding the flour mixture until all of it has been combined with the butter and egg mixture and you have a smooth, creamy cookie dough

5.   Place a long sheet of parchment paper on your working surface. Place the cookie dough in the center of the parchment and cover with a second strip of parchment. Position guide sticks (for example, paint stirrers) on the surface of the parchment as thickness guides. Using a rolling pin, go back and forth over the dough until your dough is the same thickness as the sticks. Remove the sticks. Slide the parchment and dough onto a cookie sheet and refrigerate for 3 to 4 hours minimum, or until the dough is firm. Overnight is ideal

6.   Preheat your oven to 150 C or 300 F

7.   After the cookie dough has been chilled, slide the parchment back onto a work surface. Line the baking sheet with a fresh sheet of parchment. Then remove the top layer of parchment paper from the dough and, using your favorite cookie cutter shapes, press out the cookie shapes. Peel away the extra dough around the cut outs (save and reuse later), and with a metal spatula, slide under the cookie shapes, transfer to the baking sheet leaving room between the cookies. Do not overcrowd

8.   When your cookie sheet is full, place the cookie sheet back into the refrigerator for about 30 minutes to re chill the dough. Place the chilled cookies in the middle position in the oven. Bake for 8 to 10 minutes ONLY!

9.   Remove the baked cookies from the oven while cookies still look raw or soft in the center. Leave to cool on the cookie sheet for 10 minutes. Using a spatula, transfer the cookies to a cooling rack. It will take about 8 hours for the cookies to be firm and ready to ice or at the best texture to eat. OPTIONAL: You can decorate the cookies at this point with either my Sugar Free Royal Icing or the melted white chocolate

10.   The cookies will last several days on the counter. If you plan on keeping them longer, store in an airtight container in the refrigerator. Or, freeze in an airtight container for up to 2-3 months or until needed. Enjoy!