1 cup blanched almond flour (113 g or 4 oz wt.) (cannot be directly substituted with coconut flour)
1/4 cup powdered erythritol (36 g or 1.3 oz wt.) or 3 tbsp confectioners swerve (27 g or 1 oz wt.)
3 tbsp salted butter (43 g or 1.5 oz wt.), softened to room temperature
1/2 tsp vanilla extract
Preheat the oven to 350 F. Prepare a baking sheet lined with parchment paper or a nonstick baking mat.
In a mixing bowl, combine all ingredients, thoroughly stirring until they form a dough. As you stir, it will initially be crumbly, but will then form a cohesive dough. If your butter isn’t soft enough, it may be difficult to fully combine by stirring; instead, try mixing the ingredients using your hands.
Use the dough to form ten 1-inch balls, placing them on the baking sheet about 2 inches apart from each other.
Flatten each dough ball using a fork, then rotate 90 degrees and flatten again, forming a criss-cross pattern. Or form into your desired shape and pattern. Note that these cookies will maintain their shape during baking and will not spread.
Bake at 350 F until the cookies are golden around the edges, about 10 minutes depending on the thickness of the cookies.
The cookies will be very soft when they come out of the oven. Let them cool completely before removing from the baking sheet. Store leftovers in a covered container at room temperature for up to a few days.