Preheat the oven to 350°F. Line a baking sheet with parchment paper. Mix the almond flour, cranberry seeds, and baking powder together in a mixing bowl. In a separate bowl, stir together maple syrup, eggs, and vanilla extract. Mix wet and dry ingredients. Stir until a sticky dough forms and holds together. Fold in white chocolate chips (and chopped nuts if using) and mix until evenly combined.
Drop heaping tablespoons of the dough onto the prepared baking sheet, at least one inch apart. To make the cookies crispier, press down on the dough lightly with the back of spoon (wet the spoon first) to make them a flatter. Bake until the edges are golden brown, about 16-18 minutes. Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.