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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter and erythritol until light and fluffy. This should take about 2-3 minutes using an electric mixer.
Mix in the vanilla extract. Gradually add the almond flour, salt, and baking powder (if using) to the butter mixture. Stir until a soft dough forms.
Take small portions of the dough and roll them into balls, or use a cookie scoop for uniformity. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball gently with the bottom of a glass or your palm to form round cookies.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them, as almond flour cookies can brown quickly.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.