Ingredients:

1 cup creamy peanut butter

1 1/2 cups almond meal

1/2 cup pure maple syrup

2 teaspoons vanilla extract

1 teaspoon baking powder

Directions:

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.

2. In a food processor, combine all ingredients. Pulse until a somewhat sticky dough forms. If you don't have a food processor, mix batter with a hand mixer.

3. Roll dough into small balls. If you want larger cookies, make balls a bit bigger and recipe will yield about 18 cookies. If you'd like smaller cookies, roll balls on smaller side to yield about 28 cookies.

4. Place dough balls evenly on the baking sheet. Use the back of a fork to imprint crisscrosses on each ball, flattening the cookies out a bit.

5. Bake for 6 to 7 minutes. The dough will still be soft, and the bottoms of the cookies should be slightly brown. (These cookies can burn easily, so keep a close eye on them.) Allow cookies to cool slightly on the baking sheet before transferring to a wire cooling rack. Nutrition facts per cookie (if yielding 28): 110 calories, 8g fat, 1g saturated fat, 7g carbs, 1g fiber, 5g sugar, 3g protein

Bon Appetit!