NOTES:u003cbru003e1/2 cup oat flour could be substituted for the almond flour. If your dough is too sticky, add in 2-3 extra tbsp of oat flour.u003cbru003eAny liquid sweetener could be swapped for the maple syrup
-1 In a large bowl, mix together the peanut butter, maple syrup and vanilla.
-1 Stir in the almond flour, salt and chocolate chips and mix well.
-1 Refrigerate the batter for 20 minutes.
-1 Remove from fridge and scoop out about 1 tbsp worth of dough using a cookie scooper or regular spoon onto a parchment lined tray.
-1 Keep stored in the fridge in a ziplock bag or sealed container for up to two weeks for more of a dough like taste, or in freezer for up to 3 months.
