• In a large mixing bowl, cream the sweetener and softened butter. You can use a wooden spoon for this or an electric mixer.
• Add the egg and vanilla to the butter + sweetener mixture.
• In a separate bowl combine the dry ingredients: almond flour, coconut flour, pumpkin pie spice, golden monkfruit sweetener, salt, and baking powder.
• Add the dry ingredients into the bowl of wet ingredients and mix thoroughly until a smooth dough forms.
• Wrap prepared dough in parchment or wax paper and chill for 45 minutes or longer.

After the dough is chilled

• Preheat the oven to 350F. Line baking sheet(s) with parchment paper.
• Roll out chilled dough between to layers of wax paper or parchment paper.
• Use small cookie cutters for the shapes of these cookies. Alternatively, you could use a pastry rolling cutter and cut these into 1" x 2.5" cookie bars.
• Bake on parchment paper or silicone mat for 12-14 minutes.
• Move cookies to a cooling rack until completely cooled.
• If you are using chocolate chips, place one on each cookie and allow it to melt then spread it across the cookie either using the back of a spoon or by "sandwiching" two cookies together.