Preheat and prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

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

Cream the butter: In a separate large bowl, beat softened butter with a hand mixer for 1–2 minutes until light and fluffy. This helps the cookies bake up tender.

Add egg and vanilla: Beat in the egg and vanilla until smooth. Scrape down the sides so everything mixes evenly.

Combine wet and dry: Add the dry mixture to the butter bowl. Mix on low until a soft dough forms. It should be thick but scoopable.

Fold in nuts: Stir in the chopped macadamias (and any optional add-ins). Distribute them evenly so each cookie gets plenty of crunch.

Scoop and shape: Use a tablespoon or cookie scoop to portion 1 1/2-tablespoon mounds onto the baking sheet, spacing about 2 inches apart. Gently flatten the tops with your fingers; almond flour cookies spread less than regular ones.

Bake: Bake for 10–13 minutes, until the edges are lightly golden. The centers will look soft—this is good.

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

Enjoy: Once set, dig in. They’re fantastic with coffee or tea.