Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.

Make a flax egg by combining 1 1/2 Tbsp of ground flaxseed and 3 Tbsp warm water in a small bowl. Set it aside for 5 minutes.

While the flax egg is setting, add the monk fruit sweetener, avocado oil, and vanilla extract into a large mixing bowl. Stir until the sweetener begins to dissolve (about 30 seconds).

Once the flax egg is set, add it to the bowl and stir to combine.

Add the almond flour and cinnamon and mix until the dough sticks together but is not wet.

Finally, add the slivered almonds and fold the dough until the almond pieces are evenly distributed.

To shape the cookies, I like to use a small round cookie cutter, place a small scoop of the dough inside, then use a small flat object to press the cookie dough into the shape of the mold. You can also easily use your fingers to press the dough down or just roughly shape the cookies with your hands.

Once all of cookies your are shaped and on the parchment-lined baking sheet, place them in the oven to bake at 350 degrees Fahrenheit for 12-14 minutes or until golden brown.

Remove them from the oven and allow them to cool to room temperature to firm up slightly before eating.

That's it! Enjoy!