• Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper.
• Add peanut butter, almond flour, and maple syrup to a medium mixing bowl. Add salt and vanilla extract if using.
• Using a spatula or wooden spoon, mix the ingredients until well combined. Allow the mixture to sit for 5-10 minutes to thicken.
• The cookie dough should be soft and slightly tacky, but not sticky, and should easily roll into balls. Using a small cookie scoop, scoop the dough into balls and place them on the prepared baking sheet.
• Use a fork to flatten each ball and make a criss-cross pattern on each cookie. You can keep them as thin or thick as you prefer.
• Bake the cookies in the preheated oven for 12-15 minutes or until they are lightly firm around the edges but still soft in the center.
• Baking for 10-12 minutes will give cookies with slightly crispy edges and a soft center. For crispier cookies, bake them for 14-15 minutes.
• Remove the cookies from the oven and allow them to cool on the baking sheet for at least 5 minutes. Initially, the cookies will be soft, but they will firm up as they cool. Then, transfer them to a cooling rack and allow them to cool completely.

Storing Suggestions

• Due to the almond flour, these cookies will remain soft for longer and won't dry out as quickly. They can be stored in an airtight container at room temperature for one week.
• Almond Flour Peanut Butter Cookies also freeze well. They can be stored in a freezer-safe container or bag for up to two months.