Preheat oven to 350 degrees Fahrenheit ( Approx 176 degrees C).

Add the almond flour, brown sugar, and baking soda to a bowl and mix well.

Then add in the peanut butter, vanilla extract, and almond extract and mix well.

When you begin to mix, you might feel like the liquid to dry ingredient ratio is off, but keep mixing and your mixture should begin to resemble rather moist breadcrumbs.

Gather a tablespoon or so (depending on how big or small you would like your cookies)and form into an oval shape (or whatever cookie shape you prefer).

Place the formed cookies on a Silpat lined baking tray and bake at 350 degrees for 10 minutes.

Remove from the oven and let cool a few minutes before enjoying as the cookies sweeten more as they cool down.

If dipping, drizzling, and dunking in chocolate, melt the milk, white, and ruby chocolate when the cookies are at room temperature. I melted the 3 types of chocolate by placing them in separate microwave-safe bowls and microwaving them for 30 seconds, taking them out and giving them a stir, and then microwaving them for another 30 seconds. I free-formed the melted ruby chocolate into hearts - you can also use a mold to do so. And, when the cookies were at room temperature, I dipped, drizzled, and dunked them in the melted milk and white chocolate and placed the ruby chocolate hearts on some of them.