Design Eat Repeat

0 Preheat your oven to 350°F. Line a cookie sheet with parchment paper. 
1 In a medium-sized mixing bowl, beat the creamy all-natural peanut butter ([adjustable]½ cup) and softened unsalted butter (4 tablespoons[/adjustable]) on medium speed for 20-30 seconds until combined. Add in the light brown sugar ([adjustable]½ cup[/adjustable]) and continue beating on medium for another 20-30 seconds until creamy.
2 While the mixer is on low speed, add in the egg ([adjustable]1 large) and vanilla extract (1 teaspoon[/adjustable]). Once mixed, add in the baking powder ([adjustable]½ teaspoon), baking soda (¼ teaspoon), and salt (¼ teaspoon[/adjustable]). Mix for another 10-15 seconds until combined.
3 On low speed, add in the almond flour ([adjustable]1 cup) and mix until combined. Fold in semi-sweet chocolate chips (¾ cup[a/djustable]).
4 Use a 3-tablespoon-sized cookie scoop to scoop dough onto a parchment-lined baking sheet. Once scooped, use your hands to roll each of the scoops into a ball then slightly flatten the tops into a thick disc (see photo in post above). If you see a few chocolate chips sticking together, separate them to help the cookies bake flatter with less chocolate mounds throughout.  (If needed, spray your hands with non-stick cookie oil before rolling.)
5 Bake at 350℉ for 10-12 minutes until the edges look lightly brown (mine are perfect at 11 minutes). The centers should look slightly underdone, which is what will give them that slightly dough, super soft texture. Remove from the oven and allow the cookies to cool on the hot baking sheet for 10-15 minutes before removing them. This will allow them to finish baking on the hot sheet, as well as help them set. If you remove too soon while they are hot, these cookies will fall apart.
6 After 10-15 minutes, transfer them to a rack to cool completely. Lastly, remove the cookies from the pan and serve! See notes section below for storage and freezing instructions.