Nutter Butter Reindeer Cookies

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mix together the almond flour, peanut butter, maple syrup, vanilla extract, and salt until smooth.
Scoop 1-tablespoon sized balls of dough and place them on the baking sheet. Arrange two balls next to each other, making sure they’re touching to form a peanut shape. Press down on each ball with a fork to create a hatch pattern. (If the dough is too sticky, wet your hands to make rolling easier and wet the fork when creating the hatch pattern to prevent it from sticking to the dough).
Bake for 9-10 minutes, or until the cookies are lightly golden brown. Remove from the oven and let them cool completely before decorating. They may feel soft when you take them out, but they will firm up as they cool.
Optional: To make them more like traditional Nutter Butters, once the cookies have cooled, sandwich a teaspoon of peanut butter between two cookies and press together. I like to leave them as single cookies for easier decorating. Then, I also have more cookies to decorate!
Use peanut butter or melted chocolate to attach two mini pretzels for the antlers and candy gems for the eyes and red nose on each reindeer. Enjoy!