Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

In a medium mixing bowl, combine the natural peanut butter, granular erythritol or monk fruit blend, egg, vanilla extract, and melted butter. Stir with a sturdy spoon or spatula until the mixture is smooth and thick. If it looks grainy at first, keep stirring until it comes together.

Sprinkle the almond flour, baking powder, and salt over the wet mixture. Stir until everything is well combined. The dough should be thick, a bit sticky, and hold together when pressed. If it seems crumbly or too dry, add unsweetened almond milk 1 tablespoon at a time until the dough comes together.

If using sugar free chocolate chips or chopped peanuts, gently fold them into the dough just until evenly distributed, without overworking the dough.

Use a small cookie scoop (about 1 tablespoon) or a spoon to scoop portions of dough. Roll each portion between your hands to form a smooth ball and place on the prepared baking sheet, leaving about 2 inches between cookies.

Use a fork to gently press each dough ball down, first in one direction and then in the other, to form a crisscross pattern on top. If the fork sticks, dip it lightly in water or a bit of sweetener before pressing.

Bake on the center rack for 9–12 minutes, depending on your oven and how soft you prefer the cookies. The edges should look set and just lightly golden, while the centers can still appear slightly underdone; they will firm up as they cool.

Allow the cookies to cool on the baking sheet for about 10 minutes. Almond flour cookies are fragile when hot. After 10 minutes, carefully transfer them to a wire rack to cool completely.

Once the cookies are completely cool, taste one and note whether you’d like them sweeter, softer, or crisper next time. Adjust the sweetener slightly or bake time by 1–2 minutes in future batches to suit your preference.