1. 1. Line a baking sheet or large plate with parchment paper.

2. 2. In a medium microwave-safe bowl, combine peanut butter and coconut oil. Microwave on high for 30-60 seconds until melted, then stir until smooth. Alternatively, melt on the stovetop over low heat.

3. 3. In a separate small bowl, whisk together sweetener, cocoa powder, almond flour, and salt until no lumps remain.

4. 4. Pour dry mixture into wet mixture. Add vanilla extract. Stir thoroughly with a spatula until a thick, uniform dough forms. Fold in optional chocolate chips or nuts if using.

5. 5. Using a small cookie scoop or tablespoon, portion dough, roll into balls, and flatten into cookie shapes on prepared parchment. Optionally press with a fork for a classic crisscross pattern.

6. 6. Refrigerate for at least 30-60 minutes until firm.

7. 7. Serve chilled or at cool room temperature. Store leftovers in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.