Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
In small bowl, whisk together the almond flour and sweetener.
In large bowl, beat egg, peanut butter, butter, salt, and vanilla extract. Gradually add in the dry ingredients. Stir in the chocolate chips.
Use a cookie scoop to place dough balls about 2 inches apart on cookie sheet. You shouldn't need to flatten them because of the butter, but you may need to if using alternate ingredients.
Bake for 12 to 16 minutes. Cool on rack.
For almond flour peanut butter cookies, leave the chocolate chips out and press the cookies down with fork tines before baking.Replace the peanut butter with almond butter or sunflower seed butter for almond flour chocolate chip cookies without the peanut butter flavor.Use a vegan butter substitute for dairy-free cookies. Butter flavored coconut oil works well.