Add the peanut butter, maple syrup, vanilla extract, cooled melted butter, kosher salt, and baking powder in a medium mixing bowl. Mix until well-combined.
Add the almond flour. Fold and mix to combine.
Next, add the chocolate chips. Fold and mix to combine.
Cover the cookie dough with saran wrap or a lid and transfer to the fridge for 30-minutes.
PREP OVEN AND BAKING SHEET:
Move the oven rack to the middle position.
Preheat the oven to 325 °F.
Line a baking sheet with parchment paper or a silicone baking mat.
SCOOP AND BAKE COOKIES:
Remove the cookie dough from the fridge and scoop out the dough creating 12 cookie dough mounds. Space each one about 1-2 inches apart, giving each one plenty of room to expand.
Bake at 325 ° F for 15-18 minutes or until golden brown.
Sprinkle the cookies with flake sea salt (optional).
Cool the cookies for 15 minutes before serving.
Don't like peanut butter? Use almond, cashew, or pecan butter instead. Don't have chocolate chips? Leave them out. To store: Do not stack the almond flour cookies on top of each other because they will stick to each other. Instead, place the cookies on a flat surface and store them in the fridge for up to 3 days. The cookies taste amazing from the refrigerator and still have a nice soft, chewy texture.