Step 1

Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.

Step 2

In a medium mixing bowl, add the peanut butter, maple syrup and vanilla, and mix well. Use a fork or silicone spatula to ensure the ingredients are well combined.

Step 3

In a separate, small bowl, whisk together the almond flour, baking soda and the salt. Then add the dry ingredients to the bowl of wet. Mix well. The batter will be sticky and thick, but just keep mixing until incorporated.

Step 4

Divide the mixture into 16 balls of dough and place on your tray. Then using a slightly wet fork, press down on each ball to form a crisscross pattern on top of each cookie.

Step 5

Bake for 10 minutes, then remove from the oven and let cool for 10 minutes and do not touch the cookies during this time. After the 10 minute rest, transfer the cookies to a cooling rack for another 5-10 minutes. This cooling off period is crucial for the cookies to completely set and for the edges to get nice and crunchy.