Whisk together the almond flour, salt and baking powder in a mixing bowl and set aside.
In a separate mixing bowl, use a hand mixer to cream together the softened butter, granulated sugar and brown sugar until fluffy.
Add the peanut butter to the butter mixture and mix together. (See tip below about draining oil off the top first.) Stir in the vanilla and the egg and mix thoroughly.
Add the almond flour mixture and fold until it's completely incorporated and no bits of flour remain, then fold in the chocolate chips.
Use a small cookie scoop and drop cookie dough onto the parchment, about 1 ½ inches apart. Bake for 12-14 minutes until cookies are just getting golden at the edges. Scoop the next batch of cookies while the first is baking and so on. Allow the cookies to cool completely on the sheet pan.
All ingredients MUST be at room temperature before you start baking.
I recommend that you use a brand new jar of natural peanut butter, and drain about 2 tablespoons of oil off the top before you mix it together. This will ensure that the peanut butter is thicker which helps the cookies hold together better. If you don't do this, the cookies will still work, they will just have a more crumbly texture.
If you don't have a hand mixer, you can cream the butter and sugars together with a wooden spoon. It's a bit of a workout, but it can be done! Just make sure the butter is soft.
Makes about 3 dozen cookies.
Store in an airtight container for up to one week.
Be sure to read the post above for ingredient tips.
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