Preheat oven to 350 degrees F and line a baking sheet with a silicone baking mat. Set aside.
Beat peanut butter, maple syrup, and vanilla until well combined.
Add in almond flour, baking powder, and salt.
Beat, again, until combined.
Optional - chill dough for 30 minutes. This isn’t necessary, but it makes the dough easier to work with.
Pour turbinado sugar into a medium sized bowl and set aside.
Using a small cookie scoop, scoop the dough, roll in turbinado sugar, then place onto the prepared baking sheet. Don’t place more than 12 cookies on the sheet.
Use a fork to gently press the dough in a criss-cross pattern.
Bake in preheated oven for 8 minutes.
Sprinkle with maldon sea salt (optional), cool for 2 minutes on the baking sheet, then move to a wire rack to finish cooling.
Repeat with remaining cookies and enjoy!
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