Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium mixing bowl, combine ¼ cup of PBfit peanut butter powder with 2 tablespoons of water until smooth.

Add remaining PBfit powder, almond flour, baking soda, honey, vanilla extract, and egg, mixing until a sticky dough forms.

Scoop portions of dough, roll into 1-inch balls, and place on the baking sheet spaced 2 inches apart.

Flatten each dough ball to about 2 inches wide and ¼ inch thick, creating a crisscross pattern with a fork.

Bake for 7-9 minutes until golden outside but soft in the center.

Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack.