Directions

1. In a medium bowl, using an electric mixer, cream together butter, peanut butter, and maple syrup for 2 minutes
2. In a small bowl combine almond flour, baking soda, salt, and pumpkin pie spice. Whisk to combine
3. Blend dry ingredients into wet ingredients, you can use either the electric mixer or a wooden spoon works perfectly fine
4. Grease a large cookie sheet (either with butter or coconut oil) and preheat oven to 350
5. Take a tablespoon of dough and roll into a ball in the palm of your hands, place on prepared cookie sheet 3″ apart. Flatten in criss-cross pattern with a fork
6. Bake for 9-11 minutes. Cool completely before eating.

**Substitution note – if you want to make this recipe vegan you can substitute vegan “butter” (like earth balance spread) or I would imagine coconut oil would work as well.