Preheat oven to 325 degrees and line 2 large baking sheets with parchment paper
In a medium mixing bowl combine almond flour, gluten, flax seeds, coconut flour,tapioca starch,and baking powder. Whisk together until fully combined
In a large mixer bowl combine shortening, stevia and maple syrup. Beat on low for 30 seconds or until creamy
Add peanut butter, vanilla and eggs. Beat on low until fully combined and creamy
Add dry ingredients to wet ingredients and beat on medium low for 30 seconds or until no dry ingredients are left in the bowl
Scoop dough out 1TBS at a time onto the prepared baking sheet. Use a fork and flatten the tops of the cookies into a criss cross shape. Bake 10 minutes or until lightly golden.
Let rest on baking sheet 3 minutes then transfer to wire rack to cool