Low Carb Vanilla Latte Cookies

1. Preheat your oven to 350F. 2. In a large mixing bowl, add 1 1/2 Cups Honeyville Blanched Almond Flour, 1 Tbsp. 1 tsp. Instant Coffee Grounds, 1/2 tsp. Baking Soda, 1/2 tsp. Kosher Salt, and 1/4 tsp. Cinnamon. 3. In 2 bowls, separate your eggs into whites and yolks. 4. Add your butter to a mixing bowl and microwave for 15 seconds if it isn’t already room temperature. 5. Whip your butter with a hand mixer until it’s creamy. Once it is, add 1/3 Cup NOW Erythritol and continue creaming the butter until almost white in color. 6. Add your 2 egg yolks tot he butter and continue mixing until smooth. 7. Mix together your almond flour, coffee grounds, baking soda, salt, and cinnamon until well distributed. 8. Add 1/2 of your dry ingredients to your creamed butter mixture and mix well. Once you do this, add 1 1/2 tsp. Vanilla Extract and 17 Drops Liquid Stevia. Add the rest of your almond flour mixture and continue mixing until thoroughly combined. 9. Beat your 2 egg whites until stiff peaks form. 10. Add your egg whites to the cookie dough and fold them into the dough. 11. Divide your cookie mixture onto a cookie sheet lined with silpats. I made 10 total cookies and they were very large at the end – these cookies expand quite a lot! 12. Bake the cookies for 12-15 minutes. 13. Let the cookies cool for a few minutes, then remove them to a cooling rack for 10-15 minutes more. 14. Serve up with some double cream on top!