• Add softened butter, sweetener, vanilla extract, almond extract (if using), and stevia to a large mixing bowl. Cream together using a handheld electric mixer until it appears crumbly. 
• Add the remaining ingredients to the bowl with butter. Be sure to use loose and level scoops when measuring the almond flour and coconut flour. Mix together with the electric mixer until a dough forms. The dough should appear crumbly but should come together when you smash it between your fingers. Since the dough does not contain eggs, you can taste it at this time and adjust the stevia or sea salt if needed.
• Place the dough in the fridge to chill for about 20 minutes.
• While the dough is chilling, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• Once chilled, lay out a piece of parchment paper on a working surface. Turn the dough out onto the parchment paper, flatten it and place another piece of parchment paper on to. Begin to roll over the parchment paper with a rolling pin until the dough is about ¼-inch thick.
• Use a 2-inch biscuit or cookie cutter to cut your cookies. Place each cookie evenly spaced on the prepared baking sheet, leaving about 1 inch of space between each cookie. Gather the scraps of dough and smash together to form a ball. Roll dough out again using the same process and cut the remaining cookies out (yield is about 16 cookies). Repeat until all the dough is used.
• Place in the oven and bake for 10-14 minutes or until edges turn golden brown. Note: Cookies made with allulose will brown quicker compared to those made with erythritol or granulated sugar (allulose cookies took about 10 minutes to bake, erythritol and sugar took about 12-13 minutes). See 'Sweetener Notes'.
• Remove from the oven and allow to cool completely before handling. Cookies should be soft when removed from the oven but will set on the pan and become firm as they cool.

Making Cookies without a Cookie Cutter

• Lay out a piece of parchment paper. Use a rubber spatula to turn the dough out on the parchment paper. Form a dough ball with your hands and place it in the center of the parchment paper. Roll the dough with the parchment paper to form a cylinder, about 2-inch in diameter. Place dough in the freezer to harden for 20 minutes.
• Bring out the dough and begin cutting it into ¼-inch round slices.
• Place each cookie evenly spaced on the prepared baking sheet, leaving about 1 inch of space between each cookie. Resume the recipe at step 7.