1 1/2 cups almond flour (I use Thrive brand)
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup maple syrup
1/3 cup creamy peanut butter (I use Santa Cruz dark roasted)
1 teaspoon vanilla extract
optional: a small amount of raw/organic cane sugar for the fork imprints
Preheat oven to 350 degrees. I use parchment paper on cookie sheets for this recipe (and frankly, most of my baking).
In a small bowl, combine the almond flour, baking soda, and salt.
In a large bowl, coming the maple syrup, peanut butter, and vanilla extract.
Add the dry ingredients to the wet ingredients, stirring until completely mixed.
Now, make 1-1.5 inch balls. You can get fancy and use a scoop, but I just rolled them in my hands. (If they get too sticky, pop your dough in the refrigerator for a few minutes.)
Place balls on the cookie sheet, with adequate space in between. (Note: These will not spread a lot like normal cookies.) Use a fork to make the cross-hatch pattern on top, pushing the dough down so it's about 1/4 inch thick (a little thicker if you like them a bit doughy). You can put sugar on your fork for this part, as it'll give that traditional dusting of sugar on your cookies.
Bake cookies for about 8 minutes. They will probably not look or feel done. But they are.
This is key -- LET THEM SIT on the cookie sheet for 10 minutes after baking before transferring to a cooling rack. They will start to harden/set during that time. When you move them, you should notice the bottoms are golden brown.