Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
In a bowl add butter, almond or sunflower butter, egg, molasses, maple syrup and monk fruit sweetener, mix with a hand held mixer until well combined. Add the rest of the ingredients and beat until mixed into a thick mixture.
Using a tablespoon or a cookie scoop drop dollops of mixture onto the parchment paper lined cookie sheet. Lightly flatten with the back of a spoon.
Bake for 12 -15 minutes until golden brown around edges.
This recipe is adapted from Danielle Walker’s Against All Grain