Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.

Place the almond flour, eggs, cheese, baking powder, salt, and black pepper in a large mixing bowl. Mix with a rubber spatula until combined and stiff. Fold in the scallions and bacon, if using.

Divide the mixture into 12 mounds on the prepared baking sheet. Use slightly dampened fingers to smooth the edges to be circular, and gently flatten tops of mounds to make cookies 3/4-inch thick.

Bake the cookies on middle rack of oven until firm and lightly golden at edges, 14-16 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to cool for 5 minutes before serving. Leftover cookies may be stored in an airtight container at room temperature for 2 days, in refrigerator for 5 days, or in freezer for 3 months.