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Preheat the oven to 170C (340F).
In a medium mixing bowl, combine the first 5 ingredients and set aside.
In another mixing bowl, use a hand mixer or an immersion blender with a whisk attachment to cream the butter and granulated sweetener together until fluffy. Then, add the egg yolks, vanilla extract, and apple cider vinegar, and mix until fully incorporated.
Thoroughly combine the wet and dry ingredients, then add the walnuts and mix well.
Form 10 balls (around 30g each) and slightly flatten them, creating a disk shape, and place them onto a baking tray lined with parchment paper with some space between them.
Bake for 12-15 minutes on a lower rack or until the cookies just start to pick up a golden color.
When done, remove from the oven and let the cookies cool down completely before serving them.