Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.

In a medium bowl, whisk together the almond flour, baking powder, and sea salt until evenly combined.

In a separate large bowl, beat the softened butter and monk fruit sweetener for about 2 minutes until light and creamy.

Add the egg and vanilla extract, then mix until the ingredients are fully incorporated.

Gradually add the dry ingredients to the wet mixture, stirring until a soft cookie dough forms.

Fold in the sugar-free chocolate chips and chopped nuts, if using, until evenly distributed.

Using a cookie scoop or tablespoon, portion the dough into 12 equal balls and place them on the prepared baking sheet. Leave about 2 inches between each cookie and gently flatten the tops.

Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers remain soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. They will continue to firm up as they cool.

Choose a monk fruit baking blend that measures one-to-one like regular sugar for the most consistent results.

Do not overbake. The cookies should look slightly underdone in the center when removed from the oven.

Add extra sugar-free chocolate chips on top before baking for a bakery-style appearance.

For crispier cookies, bake for an additional 1 to 2 minutes.

Store in an airtight container at room temperature for up to 4 days.

Refrigerate for up to 1 week.

Freeze for up to 3 months.