Start by preheating your oven so it reaches the correct temperature before the cookies go in. This ensures the cookies bake evenly from the moment they’re placed inside. While the oven heats, line a baking sheet with parchment paper, making sure it lies flat without wrinkles. This prevents sticking, promotes even browning on the bottom, and makes cleanup effortless once the cookies are done.

In a clean mixing bowl, add the whipped topping, egg, and vanilla extract. Using a spoon or spatula, gently stir the mixture until it becomes smooth, creamy, and uniform in color. Take your time here and avoid aggressive mixing, as keeping air in the mixture is what gives these cookies their soft, fluffy texture.

Sprinkle the almond flour, sweetener, and baking powder evenly over the wet mixture. Using a gentle folding motion, slowly combine everything together, scraping the sides and bottom of the bowl as you go. The dough should come together softly and look slightly sticky and airy, not thick or dry.

Once the dough is fully combined, let it sit for a minute or two at room temperature. This short resting period allows the almond flour to absorb moisture, which improves the structure of the dough and helps the cookies hold their shape during baking.

Using a spoon or small scoop, portion the dough onto the lined baking sheet, leaving space between each scoop to allow for gentle spreading. The dough will feel light and pillowy, similar to mousse, and does not need to be shaped perfectly. If desired, lightly dampen your fingertips and gently smooth the tops without pressing them down.

Place the baking sheet into the preheated oven and bake until the cookies look set around the edges while the centers remain soft. When lightly touched, the tops should feel stable and spring back gently without sinking, indicating they are baked through but still tender inside.

Remove the baking sheet from the oven and let the cookies rest where they are for a few minutes. This allows them to firm up slightly without losing their softness. After resting, carefully transfer the cookies to a cooling rack and let them finish setting completely before serving or storing.