1 C blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
2 medium, pastured eggs
1/3 c plus 1 Tbsp. raw honey
1 1/2 tsp vanilla
2 C organic peanut butter
Preheat oven to 350*F.
Mix almond flour, sea salt, and baking soda in a small bowl and set aside.
Whisk eggs together.
Add honey, vanilla, and peanut butter to eggs and gently mix until smooth.
Add almond flour mixture to wet ingredients gradually until well-mixed.
Drop by rounded spoonful’s on a baking sheet lined with parchment paper.
Press down gently on the tops of the cookies and round out edges.
Use a clean fork to make a cross-hatch design on the tops of cookies.
Cook in the preheated oven for 6 minutes and let cool.