Ingredients:

2 egg whites at room temperature

Monk fruit sweetener –  75 grams

Almond Flour – 150 grams

Pistachios, coarsely chopped – 25 grams

Dates, finely chopped – 50 grams

Salt – 1 pinch

Cream of Tartar – 1/8 teaspoon

Vanilla extract – 1/4 teaspoon

Directions:

• Beat the egg whites in a stand mixer, using the whisk attachment, until they foam.
• Add the cream of tartar and beat for about 10 seconds.
• Gradually start adding your monk fruit sweetener (or sugar).
• Beat until soft peaks form.
•  Add salt and finish whisking when you get to the stage of hard peaks.
• Gradually fold in all the chopped nuts and dates.
• Preheat the oven to 350°F.
• With a spoon, take out some dough and lightly shape it into a ball with your hands.
• Place the balls onto a baking sheet lined with parchment paper about 2 inches apart. 
• Lightly flatten the balls into disks. You want to make sure they are not too flat.
• Bake for 14-17 minutes. Monitor them after 12 minutes. 
• Let your cookies cool down completely before removing them from the baking sheet.
• Enjoy!