These delicate, buttery cookies practically melt in your mouth. Roasted hazelnuts give them a nice crunch and a luscious drizzle of sugar-free chocolate takes these low carb treats over the top.
Preheat the oven to 300 degrees Fahrenheit. Line two baking sheets with parchment paper. Set aside.
In a food processor, whip butter and monkfruit until smooth. Add remaining ingredients except for hazelnuts and process until thoroughly combined.
Coarsely chop roasted hazelnuts. Add to food processor and pulse until combined well with the cookie dough.
Spoon approximately 1-1/2 tablespoon of cookie dough onto the prepared sheets. Shape and flatten them with your hands.
Bake for 20-23 minutes or until the edges are just beginning to turn golden.
Remove from oven and allow to rest for 10 minutes.
In a double boiler over medium-low heat, melt chocolate chips and butter together. Whisk to combine well.
Drizzle chocolate ganache over the cookies and allow to set for approximately 5 minutes.
Store in airtight container at room temperature for up to 1 week.