Prep the oven and pan: Preheat to 350°F (175°C). Line a baking sheet with parchment paper for easy release and cleanup.

Toast the pecans: Spread chopped pecans on the baking sheet and toast for 5–7 minutes, until fragrant. Let them cool. This step deepens the nutty flavor.

Cream the butter and sweetener: In a mixing bowl, beat softened butter with the sweetener for 1–2 minutes until light and creamy. This helps with texture and spread.

Add egg and vanilla: Mix in the egg and vanilla until just combined. Don’t overmix or the dough may become greasy.

Combine dry ingredients: In another bowl, whisk almond flour, baking powder, salt, and optional cinnamon. Break up any clumps.

Make the dough: Add dry ingredients to the wet mixture and stir until a thick dough forms. Fold in toasted pecans (and chocolate chips, if using).

Portion the cookies: Scoop 1 1/2 tablespoon portions (a small cookie scoop works well). Roll into balls and place 2 inches apart on the lined sheet.

Flatten slightly: Gently press each ball to about 1/2-inch thick. Almond flour cookies don’t spread much on their own.

Bake: Bake 10–12 minutes, until edges are set and lightly golden. Centers may look soft; they’ll firm up as they cool.

Cool completely: Let cookies cool on the sheet for 10 minutes, then move to a rack. They’re fragile when hot but sturdy once cooled.