Soften butter in microwave for about 5 seconds or use room temperature butter (ONLY soften. Do NOT completely melt the butter).
In a small bowl, mix in almond flour, erythritol, salt, cinnamon and optional inulin powder until you have a thorough mix. (The inulin powder creates a slightly softer and sweeter cookie, but it is not required).
Mix in vanilla extract.
Place layer of parchment paper on top of cookie sheet.
Form dough into individual small one serving balls. Press into parchment paper until only 1/4-1/2 thick.
Cook at 350F for 9-11 minutes (they will begin to brown on the edges).
Remove pan from oven and let cool completely on the pan. The cookie will harden as it cools. Once cooled serve or store in tupperware.