Start by preheating your oven to 325°F. Prepare your baking sheet with a non-stick mat or parchment paper to make cleanup a breeze.

In a large mixing bowl, whisk the dry ingredients: almond flour, Swerve Brown, baking soda, and salt. This ensures your cookies have a consistent texture.

Add the egg, melted butter, and vanilla extract to the bowl. Mix until you have a cohesive dough. Fold in half of the chocolate chips and walnuts, if you're using them, for an extra crunch.

Shape the dough into 1 1/2 inch balls and place them on the baking sheet. Gently flatten them to about ¾ inch thickness, leaving room for them to spread.

Bake the cookies for 15 to 18 minutes. Look for a golden brown color around the edges, but remember they'll still be soft in the center. Patience is key—let them cool completely on the pan to firm up.