Preheat oven to 325 degrees F.
Line a cookie sheet with parchment paper or you can use a silicone mat.
In a large mixing bowl, cream together Monk fruit, butter and vanilla around two minutes. The more you mix, the fluffier the cookies will be.
Add 1 egg. Mix well and set aside.
In a medium bowl mix together almond flour and salt.
Add dry ingredients to the sugar and butter mixture in two increments.
Mix until all the flour is incorporated.
Using a cookie scoop (1 ½ tablespoon), scoop the dough into balls onto prepared cookie sheet.
Flatten out with a fork to roughly ¼ inch thick.
Bake in preheated oven for 10-12 minutes or until the side of the cookies are slightly brown.
Cool cookies for 5 minutes on the baking sheet and then transfer to a cooling rack.
Allow cookies to compeltely cool before drizzling with chocolate.
In a microwavable bowl, melt choocate chips in 30 second increments at 50% power while stirring in between.
Transfer melted chocolate to a disposable plastic bag and cut a small piece at the corner. You can also use a piping bag.
Drizzle chocolate over cookies and sprinkle with pistachios.