Allow butter to soften at room temperature before starting the process.

In a large mixing bowl, combine dry ingredients, including almond flour, salt, and baking soda. Mix well and set to the side.

In a separate bowl, combine wet ingredients, including peanut butter, softened butter, brown sugar, egg, and vanilla. Stir to fully incorporate.

Fold dry ingredients into the wet ingredients until fully combined. The cookie dough will be quite wet and sticky.

On a baking sheet, spoon a golf ball sized portion and form gently into a ball. Repeat 12 times, or until the dough is used up.

Place in the fridge for 30 minutes.

Preheat oven to 350 degrees F.

Once done refrigerating, place baking sheet into the oven and baking for 10-12 minutes or cookies are until lightly golden brown.

Allow to cool on the baking sheet for a crisper bottom or transfer to a cooling rack. The cookies will be be soft, but firm up as they cool.