Pre-heat oven to 325 degrees. Line a baking tray with baking paper.
Mix flaxseed meal with water and let it sit for 5 minutes.
Place peanut butter, monk fruit, coconut oil, vanilla extract, salt, baking powder and flaxseed egg in a medium bowl. Stir to combine.
Add almond flour and stir again.
Fold in chopped peanuts and stir one more time.
Roll the cookie dough into 15-18 cookies, then press them down to flatten. Make the classic pattern with a fork. The cookies will grow so place them apart (you may need to use an extra tray).
Bake them for 10 minutes if you’d like them to be soft in the middle, if you prefer more crunchy cookies bake them up to 15 minutes or until they are golden brown in the edges. They will remain soft until cool, that doesn’t mean they are raw, it’s just the way almond flour works, be careful to not overcook them.
Let them cool completely before transferring.
Notes
Store them in an airtight container for up to 1 week.