Step 1: Secret #1 - The "Sifting and Aerating" Technique
In a medium bowl, whisk together the almond flour, coconut flour, xanthan gum, and salt.Step 2: Secret #2 - Temperature Management
Cream the softened butter with your sweetener blend until light and pale. Add the room-temperature egg and vanilla.Step 3: Secret #3 - The Hydration Period
Combine the wet and dry ingredients. Once the dough forms, let it sit on the counter for 5 to 10 minutes before scooping.Step 4: Secret #4 - The Low and Slow Bake
Scoop the dough into 1-inch balls and press them down slightly (sugar-free dough doesn't spread as much as traditional dough). Bake at 325°F for 10 minutes.The Secret: Unlike wheat flour, nut flours tend to clump. Sifting or vigorous whisking ensures the xanthan gum is evenly distributed. This prevents "gummy" spots and ensures a uniform, professional bite.Actionable Tip: If your egg is cold, it will curdle the butter, breaking the emulsion. To fix this instantly, place the egg in a bowl of warm water for 5 minutes before cracking. This creates a smooth, cohesive dough that holds its shape.The Secret: Coconut flour is highly absorbent but slow-acting. This "resting phase" allows the flours to fully hydrate, resulting in a dough that is easy to handle and cookies that don't crumble the moment you pick them up.Critical Tip: Pull them out when the edges are barely golden. They will look underdone in the center—this is intentional! As they cool, the fats and sweeteners will "set," creating that sought-after chewy texture.
