Preheat oven to 350 degrees. Line a large baking sheet with parchment paper
In a medium mixing bowl whisk together almond flour, 1/4 c coconut flour (you can add more later if needed), monkfruit sweetener and baking powder until fully combined and no lumps in the flour
In a separate large mixer bowl combine the wet ingredient. Beat on low 30 seconds then on medium for another 30 seconds or until fully combined and slightly foamy
Add dry ingredients to wet ingredients and beat on low for 30 seconds or until dry ingredients are wet. Increase speed to medium and beat on medium for another 30 seconds or until fully combined and no dry ingredients are left in the bowl
If batter feels wet and sticky add more coconut flour a little at a time or until the batter is the consistency of traditional cookie dough. If using add ins gently fold in the add ins until combined
Scrape down sides of the bowl and push all the dough into the center of the bowl. Scoop dough out tablespoonfuls at a time onto the prepared baking sheet. Space about 2 inches apart. Roll scoops lightly in hands to form a tight ball. Slightly flatten the tops of the balls to form a cookie shape. These cookies do spread slightly but will stay in a ball shape if you do not SLIGHTLY flatten the tops of the dough balls
Bake cookies at 350 degrees for 8-10 minutes or until lightly golden on the edges
Remove from the oven. Cookies will be very soft. Let cookies stand at on the baking sheet about 15 minutes or until firm. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature until ready to eat