This dish is my husband’s favorite; he can’t get enough of it.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy.
Add the egg and vanilla extract to the butter mixture, mixing until well combined.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Using a fork, gently press down on each ball to create a ridged, washboard pattern.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations & Tips
For a nutty twist, try adding a handful of chopped pecans or walnuts to the dough. You can also experiment with different extracts, such as almond or lemon, to change the flavor profile. If you prefer a chocolatey touch, consider adding a few sugar-free chocolate chips to the mix. Remember, the key to these cookies is their charming texture, so have fun experimenting with different patterns using various utensils.