Preheat the oven to 190C/170C fan/gas 4 and arrange a sheet of parchment paper over a baking tray.
Combine the almond flour, baking soda, salt and optional chocolate chips, nuts or dried fruit in a mixing bowl.
Pour the olive oil, sweetener and vanilla extract into a separate bowl and whisk together.
Add the wet ingredients to the dry ingredients and stir together until thoroughly combined. The dough should have a sticky consistency, clinging to the spoon.
Drop a tablespoon of dough at a time onto the parchment-papered baking tray, ensuring they’re well spaced out and similarly sized.
If you like, press gently down on the dough to make your cookies flatter.
Transfer the tray to the preheated oven and bake for about 10 minutes if you like them soft, or a little more for a firmer finish and golden-brown colour. Check regularly to ensure they don’t burn.
Remove from the oven and leave aside until they’re cool enough to move to a wire rack to rest. Serve fresh, with a hot drink for dunking!
