Peanut Butter Cacao Nib Cookies

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine 100g / 3.53oz Almond meal, 40g / 1.41oz Buckwheat flour, 1/2 tsp Vanilla extract, and 1/2 tsp Baking powder.
3. Add 2 tbsp melted Coconut oil, 65g / 2.29oz Peanut butter, and 2 tbsp Maple syrup
mix well.
4. Stir in 2 tbsp Cacao nibs.
5. Shape into 10 golf ball-sized balls, place on lined baking sheet, and flatten.
6. Bake for 10 minutes, then cool on a wire rack.