Preheat oven to 375°. Combine dry ingredients in a mixing bowl. Stir well with a fork.
Add almond milk and vanilla. Mix thoroughly. Mixture should be a good consistency--not too doughy or liquidy. To correct too much liquid simply add more tapioca starch, and more almond milk if too thick.
Spoon onto parchment paper on cookie sheets and bake for 25-30 minutes. Remove when still soft, they will firm up as they cool. Dust with powdered swerve and serve.