1cup almond flour(102 grams; weigh the almond flour for best results)
Preheat oven to 350 F.
Place the peanut butter in a microwave safe bowl and heat in the microwave for 20-30 seconds, or until melted. Stir every 20 seconds.
Combine the peanut butter and sugar in a medium mixing bowl. Beat with an electric mixer on medium speed for 1 minute.
Add in the vanilla and egg, beat with an electric mixer until combined. (Egg must be at room temperature- run under warm water to achieve this).
In a separate bowl, combine the almond flour and baking soda. Mix with a fork.
Add the almond flour mixture to the peanut butter mixture. Mix with an electric mixer until combined.
Drop cookie dough onto a cookie sheet using a rounded tablespoon or a cookie dough scoop.
Press down with fork in a criss-cross direction.
Bake for 7-8 minutes. Let cool on cookie sheet for 2 minutes, then remove and cool on a cooling rack.
It is important that the egg is at room temperature. I have made this recipe numerous times, and adding an egg at room temperature makes the dough less crumbly. If the dough appears crumbly, add 1-2 Tablespoons of peanut butter. Almond flour is a light flour and can sometimes be packed or pressed down when measuring. Thus the measurements can vary when using a measuring cup. For best results, weigh the almond flour out to get the exact amount.