• Preheat the oven to 350F and line a large baking sheet with a silicone baking mat or parchment paper.
• In a large bowl, beat the peanut butter and cream cheese together until smooth. Beat in the sweetener, then add the egg and vanilla extract and beat until well combined.
• All at once, add the almond flour, baking soda, and salt and beat until the dough is cohesive.
• Roll the dough into 1 1/2 inch balls, and press down with the palm of your hand to about 1/2 inch thick. Use a fork to make a cross hatch pattern across the top.
• Bake 10 to 12 minutes, until the edges are golden brown. Remove and let cool completely on the pan. They will still be very soft when they come out of the oven.

Optional Chocolate Dip

• In a heatproof bowl set over a bowl of barely simmering water, melt the chocolate and cocoa butter together until smooth.
• Dip one end of each cookie in the chocolate. Make sure the cookies have cooled completely before you do this or they may crumble!
• Set the dipped cookies on a waxed paper lined tray. Sprinkle with flaked sea salt, if desired. Refrigerate until set.