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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add the butter and sugar-free brown sugar to a stand mixer and beat until fluffy (note: this can also be performed using a mixing bowl and an eclectic hand mixer).
Scrape the sides of the bowl using a rubber spatula and add the egg and vanilla and almond extracts. Beat until well-incorporated.
Scrape the sides of the bowl again and add the almond flour, baking powder, and sea salt. Beat until a thick dough forms and everything is well combined.
Form the dough into round disc shapes and if desired, roll them in sugar-free granulated sweetener (this is completely optional).
Place on the parchment-lined baking sheet at least 2 inches apart and bake for 8 to 10 minutes, or until the edges are slightly golden-brown. For extra chewy cookies, pull them out at 7 minutes.