Preheat the oven to 350°F (170°C) and line a large baking sheet with parchment paper. This helps prevent sticking and ensures an even bake.

In a mixing bowl, beat together the eggs, Monkfruit Sweetener (or sweetener of your choice), baking powder, vanilla extract, salt, and almond extract (if using). Beat until the mixture is well combined and smooth.

Gradually add the blanched almond flour to the wet mixture, mixing until fully incorporated. The dough should be thick and smooth at this point.

Add the almond butter to the mixture, and continue mixing until the dough becomes stiff and well-combined. This is normal, so don’t worry if it feels firm.

Chop the almonds to make about 3/4 cup of chopped almonds. Gently fold these into the dough for a bit of extra texture and crunch.

Scoop out one tablespoon of dough at a time and roll it into a ball. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Gently press each dough ball down to flatten slightly. Press one whole almond into the center of each cookie to add a touch of crunch and decoration.

Bake the cookies for about 16 minutes or until the edges just start to brown and the center feels slightly soft when touched.

Let the cookies cool on the baking sheet for at least 20 minutes. As they cool, they will firm up and become more cookie-like in texture.