Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Cream the butter and sweetener. In a medium bowl, beat the softened butter with the erythritol (or allulose) until light and fluffy, about 1–2 minutes. This helps create a tender texture.

Add the egg and vanilla. Mix until smooth and fully combined. Scrape down the sides of the bowl so everything blends evenly.

Whisk dry ingredients. In a separate bowl, whisk the almond flour, baking powder, and salt to break up any clumps.

Combine wet and dry. Add the dry mixture to the wet mixture. Stir just until a soft dough forms. If you’re adding chocolate chips, nuts, or spices, fold them in now.

Chill briefly (optional but helpful). If the dough feels soft or sticky, chill it in the fridge for 10–15 minutes. This makes scooping and shaping easier and reduces spread.

Portion the cookies. Scoop about 1 to 1 1/2 tablespoons of dough per cookie onto the prepared baking sheet. Roll into balls, then gently press each one to about 1/2-inch thick. Almond flour cookies don’t spread much on their own.

Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly soft—that’s perfect.

Cool completely. Let the cookies cool on the sheet for 10 minutes before moving them to a rack. They firm up as they cool, so don’t rush this step.

Serve as is, or sprinkle a little cinnamon or flaky salt on top for a flavor boost.