Gather all the ingredients.
Preheat oven to 325F.
Using a food processor, pulse almonds until coarsely chopped but not finely ground. This will provide the the nutty crunch in the cookie.
In a large mixing bowl, combine Almond Flour, Swerve/Monkfruit, chopped almonds, cream cheese, vanilla and melted butter (melt butter in the microwave, about 30 seconds). Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
With a hand or stand mixer, beat until fully combined.
Roll the dough into 1 inch size balls and place on a silicon baking mat or greased baking sheet. Press down the dough balls using your palm of your hand to roughly 1/2 inch thickness.
Bake at 325 F for 16-20 minutes (ours took 16 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!