In a mixing bowl, add the almond flour, softened butter, powdered sweetener, and vanilla extract. Make sure the butter is soft (not melted) so it blends smoothly into the mixture.

Use a spoon or your hands to mix everything together until a soft, uniform dough forms. Continue mixing until there are no dry patches and all ingredients are fully incorporated.

If the dough feels too soft or sticky to handle, let it rest at room temperature for a few minutes. This allows the almond flour to absorb moisture and makes shaping easier.

Scoop small portions of the dough (about 1 tablespoon each) and roll them gently between your palms to form smooth balls.

Place each dough ball onto the prepared baking sheet, leaving some space between them so they don’t spread into each other while baking.

Using a fork or your fingers, gently press down on each ball to flatten it into a cookie shape. You can create a simple crisscross pattern with a fork for a classic look.

Once all cookies are shaped, place the baking sheet into the preheated oven and bake for 10–12 minutes. Keep an eye on them toward the end—the edges should turn lightly golden while the centers remain soft.

Remove the baking sheet from the oven and let the cookies rest on the tray for a few minutes. They will still be soft at this stage but will firm up as they cool.

Allow the cookies to cool completely on the tray or transfer them carefully to a cooling rack. This step is important for achieving the perfect texture—slightly crisp on the outside and soft inside.

Once cooled, serve immediately or store the cookies in an airtight container to keep them fresh and maintain their texture.