Preheat and prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Toast the coconut (optional but recommended): Spread shredded coconut on a sheet pan and bake for 4–6 minutes, stirring once, until light golden. This deepens flavor and crunch. Let cool.

Mix the dry ingredients: In a large bowl, whisk 2 cups almond flour, 1 cup toasted coconut, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly combined.

Cream the wet ingredients: In a separate bowl, beat 1/2 cup softened butter with 2/3 cup granular sweetener until fluffy, about 1–2 minutes. Add 2 eggs and 2 teaspoons vanilla extract; beat until smooth.

Combine: Add the wet mixture to the dry ingredients and stir until a thick dough forms. If using allulose, the dough may be a touch softer, which is fine.

Fold in the mix-ins: Stir in 1/2–3/4 cup sugar-free chocolate chips and 1/2 cup chopped nuts. Add 1–2 tablespoons seeds if you want extra crunch.

Chill briefly: Refrigerate the dough for 15–20 minutes. This keeps cookies from spreading and boosts texture.

Scoop and shape: Use a tablespoon or cookie scoop to portion dough into 1.5-inch mounds. Place on prepared sheets, about 2 inches apart. Gently flatten to about 1/2 inch thick for even baking and crisp edges.

Bake: Bake 10–13 minutes, rotating pans halfway, until edges are golden and centers are set. For extra crunch, add 1–2 minutes, watching closely.

Cool completely: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. They firm up as they cool, so resist moving them too soon.

Optional finishing touch: While warm, lightly sprinkle with flaky salt to balance the sweetness.