1.   Place a sieve over a large mixing bowl to which you add the almond flour, lupin flour, sweetener, baking powder and salt. Whisk to sift and set aside

2.   Into a separate bowl or your stand mixer bowl with a paddle attachment, add the peanut butter (I prefer crunchy), unsalted butter, maple extract and egg. Beat until well combined. Drop in the sifted dry ingredients and beat on medium speed until very well combined. Cover the bowl with a lid or cling wrap and refrigerate for 1 hour to chill the dough

3.   Using a 1 tbsp ice cream scoop, scoop out the dough and roll into a ball. Each ball should be about 27.5 g or about 1 oz. Transfer the dough balls to a parchment lined baking sheet, leaving 4 inches or 10 cm between the balls. Place a small square of parchment on top of the ball and flatten the cookies into 3 inch or 7.6 cm diameter rounds using the bottom of a flat bottomed glass. Using the tines of a fork, score the surface making a crisscross pattern. Repeat until all the cookies are formed

4.   Transfer the tray into the middle position of your 350 F or about 177 C preheated oven. Bake for 10 – 13 minutes. Remove tray from oven and let cookies rest for 15 minutes before carefully transferring to a wire cooling rack. Let cookies cool to room temperature. If possible, let the cookies rest at room temperature overnight, for best taste and texture. Store in an airtight container in the refrigerator for up to 1 week. Alternatively, freeze for several months