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

Toast the walnuts: Spread the walnut halves on the baking sheet and toast for 6–8 minutes until fragrant. Let them cool, then chop. This step boosts flavor and crunch.

Cream the butter and sweetener: In a mixing bowl, beat the softened butter with the granular sweetener for about 1 minute until light and combined. This helps the cookies bake up with a better texture.

Add egg and vanilla: Beat in the egg and vanilla until smooth. Don’t overmix—just combine.

Whisk dry ingredients: In a separate bowl, whisk almond flour, baking powder, salt, and cinnamon (if using). This prevents clumps and distributes the leavening evenly.

Make the dough: Add the dry mixture to the wet ingredients. Stir until a soft dough forms. Fold in the chopped walnuts (and chocolate chips, if using).

Chill briefly (optional but helpful): If your dough feels sticky, chill it in the fridge for 10–15 minutes. This makes scooping and shaping easier and helps limit spreading.

Portion the cookies: Scoop the dough into 12 equal portions (about 1 1/2 tablespoons each). Roll into balls, place on the baking sheet, and gently flatten to about 1/2 inch thick. Almond flour cookies don’t spread much on their own.

Bake: Bake for 10–12 minutes, until the edges are lightly golden and the centers look set. Remember, they firm up as they cool.

Cool completely: Let the cookies cool on the sheet for 10 minutes, then transfer to a rack. Cooling helps them crisp around the edges without drying out.