Line 2 large baking sheets with baking parchment and preheat your oven to 175°c.
In a mixing bowl, mix the almond flour, baking soda, baking powder and salt.
In another bowl, beat the peanut butter and softened butter until smooth and creamy.
Mix in brown and granulated sugar until well combined.
Mix in the egg and vanilla extract.
Now, add the almond flour mixture and mix until the dough comes together (the dough should be thick).
Spoon a tablespoon of the batter and roll it into a ball. Keep making balls, then arrange them on the baking sheet.
Use a fork to press on each ball, making a criss-cross pattern.
Bake for 10-12 minutes. Remove from the oven and let the cookies cool for 10 minutes, then serve.
Wet the fork before making the criss-cross pattern which will avoid it from sticking to your dough.
Also, make sure that you're cookies are as flat on the baking sheet as you'd like them to be because they won't spread much after baking.
Avoid over-baking the cookies as it's really easy to burn the Almond Flour. So don't trust your oven too much and keep checking on them every once in a while. And they continue to cook even when they're cooling down, so don't overbake!
Store the remainder of almond flour in the refrigerator or freezer so it doesn't go bad. Just bring it back to room temperature and break up the clumps when you use it for baking again.
When the cookies are done, you'll know when they don't look all wet and glossy.
Use peanut butter that is thick and creamy, and avoid the ones that are more on the natural side and liquid-y.
If you'd like a hint of chocolate, you can drop in some chocolate chips in this recipe or your choice of nuts, seeds or raisins.
If you don't want to make these cookies with peanut butter (maybe you're allergic, no worries!), feel free to substitute in other kinds of butter like almond butter or tahini (which is made from sesame)
Add a little bit of cinnamon or nutmeg just for some extra flavour.