Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and spreading.

Mix dry ingredients: In a large bowl, whisk almond flour, shredded coconut, baking powder, sea salt, and cinnamon until evenly combined.

Cream the fats and sweetener: In another bowl, beat the softened butter with the granulated sweetener and the brown-style sweetener until light and slightly fluffy, about 2–3 minutes.

Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract. The mixture should look smooth and cohesive.

Combine wet and dry: Add the dry mixture to the wet mixture and stir until a thick dough forms. It will be slightly sticky but should hold together well.

Fold in the mix-ins: Stir in the chopped nuts, sugar-free chocolate chips, and any optional coconut flakes. Distribute them evenly throughout the dough.

Chill briefly: Place the bowl in the fridge for 15–20 minutes. This helps control spread and concentrates flavors.

Portion the dough: Scoop 2-tablespoon mounds onto the prepared sheets, spacing about 2 inches apart. Gently press each mound to about 1/2-inch thick; almond flour cookies don’t spread as much on their own.

Bake: Bake for 10–13 minutes, rotating the pans halfway through. Look for golden edges and set centers. They will firm up as they cool.

Cool: Let cookies cool on the sheet for 10 minutes, then move to a rack. This step prevents crumbling and helps them develop that chewy center.