In a medium bowl, stir together the peanut butter, light brown sugar, almond flour, and beaten egg until smooth and well combined. The mixture will be thick but should come together easily.

Using a small cookie scoop or two spoons, portion out the dough onto your prepared baking sheet. Each cookie should weigh about 20g. Roll each portion into a ball.

Flatten each ball slightly, then use a fork to create the classic crisscross pattern on top. If the fork sticks, you can sugar the tines before pressing into the cookie.

Bake at 325°F for 5 minutes, rotate the pan, then bake for an additional 5-7 minutes for soft, chewy cookies. For more golden-brown cookies with a bit more crunch, bake for up to 12 minutes total.

Let the cookies cool on the baking sheet for 5 minutes (they'll be very soft when they first come out), then transfer to a wire rack to cool completely.