Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Using a stand mixer or hand mixer, beat the butter, brown sugar, and granulated sweetener together until fluffly.

Add the egg and vanilla and mix until combined.

Add the peanut butter and mix until combined.

Add the almond flour and baking powder and mix on low until the dough is mixed well.

Use a medium cookie scoop to make 24 cookie dough balls. Roll them in your hands if necessary.

If desired, roll the cookie dough balls in extra granulated sweetener before baking.

Bake for 13 minutes.

If making peanut butter blossoms, press the chocolate candy into the cookies immediately upon removing from oven.

Let the cookies cool 5 minutes before transferring them to a wire rack. Let them cool completely before eating or they will be too soft and fall apart.

Store in an airtight container up to 1 week.