1. Preheat the oven to 350 F and line a baking sheet with parchment paper. 
2. In a large bowl, mix together the almond flour, peanut butter and honey. Stir with a wooden spoon until the mixture is all combined and there are no visible streaks of almond flour remaining. The dough will be very thick and sticky!
3. Scoop the cookie dough into 12 equal sized balls, about 1.5 tablespoons each. You can use a large cookie scoop or just eyeball it with a tablespoon! Use your hands to roll them into round balls before placing them on to the baking sheet a few inches apart.
4. Use a fork to press lightly down on the cookie balls in two different directions to create the classic crisscross pattern of a peanut butter cookie!
5. Bake the cookies for 8-10 minutes or until the bottoms are lightly browned. Mine only took 8 minutes so keep an eye on them!
6. Remove the cookies from the oven and sprinkle flaky sea salt on top. Once the cookies have cooled for a few minutes, remove them to a wire rack to cool completely before storing them in an airtight container.

Cookies can be stored at room temperature, in a sealed container, for 3-4 days or in the fridge for up to 1 week.