Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

Mix the wet ingredients: In a medium bowl, whisk the egg. Add peanut butter and vanilla, and mix until smooth and glossy.

Add dry ingredients: Stir in the sweetener, almond flour, baking soda, and salt. Mix until a thick dough forms. If it looks crumbly, let it sit for 2–3 minutes so the flour hydrates, then stir again.

Shape the cookies: Scoop 1 to 1.5 tablespoons of dough per cookie. Roll into balls and place on the baking sheet, spaced about 2 inches apart.

Crosshatch: Gently flatten each ball with a fork, creating a crisscross pattern. Press lightly; the dough should hold its shape.

Bake: Bake for 9–11 minutes, until the edges look set and just turning golden. The centers should still be soft.

Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.

Enjoy: Taste one warm if you like, but for the best texture, wait until fully cooled.