Preheat and prep: Heat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat.

Mix dry ingredients: In a medium bowl, whisk almond flour, coconut flour, powdered sweetener, baking powder, and salt until no lumps remain.

Whisk wet ingredients: In another bowl, whisk the egg, vanilla, and melted butter (if using). Fold in the sugar-free whipped topping until mostly smooth. It will look fluffy and slightly streaky—perfect.

Combine: Add the dry mixture to the wet mixture. Stir with a spatula until a thick, scoopable dough forms. If using chocolate chips, fold them in now. The dough should hold a soft mound—if it’s too loose, rest it 2–3 minutes to let the coconut flour thicken.

Scoop: Use a 1.5-tablespoon cookie scoop or two spoons to drop mounds onto the baking sheet, spacing about 2 inches apart. Lightly smooth the tops with damp fingertips if you want a more uniform look.

Optional dusting: For a “crinkle” effect, lightly sprinkle the tops with extra powdered sweetener.

Bake: Bake 10–13 minutes, until edges are set and the tops look matte and just turning golden at the bottom edges. Do not overbake—these firm up as they cool.

Cool: Let cookies cool on the baking sheet for 10 minutes, then transfer to a rack. They’ll be extra tender when hot and will set as they cool.