1 1/2 C gluten free flour (if the flour doesn’t include xantham gum, add 3/4 tsp)
1/2 tsp sea salt
1 tsp baking powder
1 C natural peanut butter or almond butter if you prefer
1 C high quality maple syrup
1 tsp pure vanilla extract
Preheat the oven to 350°F and line two baking sheets with parchment or silpats. Sift together the flour, sea salt, and baking powder.
In a separate bowl, mix together the peanut butter, maple syrup, and vanilla extract until combined. Next, combine the dry ingredients with the wet ingredients.
Using a small ice cream scoop (the size of a generous tablespoon), scoop cookies onto the baking sheet, about 2 inches apart. Wet your fingertips and press down each cookie into a little disk. Sprinkle the top with Maldon salt. Bake for 12-14 minutes until cookies are just firm and golden around the edges. Let cool.