Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicon baking mat.

In a large mixing bowl, combine nut butter, maple syrup, and vanilla extract. Mix well with a spoon or whisk.

Add almond flour, baking powder, and salt. Mix until a dough forms (it may be slightly sticky).

Fold in the chocolate chips. Divide the batter into two equal parts.

Using a cookie scoop, place the chocolate chip cookie dough batter on the baking sheet, yielding about 9 cookies.

To the remaining batter, add cacao powder and mix well. Scoop out 9 more cookies and place them on the baking sheet alongside the chocolate chip cookies.

Combine a chocolate chip cookie and a brownie cookie into one large ball, flatten slightly, and place it back on the baking sheet. These will spread slightly during baking.

Bake for 14 minutes, then let cool on the counter before transferring to a cooling rack.

Enjoy warm! Store leftovers at room temperature for 3-4 days, in the refrigerator for up to one week, or freeze for up to one month.