Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
In a large bowl, use a whisk or electric mixer to cream together the salted butter and peanut butter until smooth and creamy.
Mix in the maple syrup, egg, and vanilla extract until well combined. The mixture should be smooth and slightly fluffy.
In another bowl, whisk together the almond flour, old-fashioned oats, baking soda, and kosher salt. Ensure there are no lumps in the dry mixture.
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix; a few streaks of flour are okay.
Gently fold in the chocolate chips, broken pretzels, and chopped peanuts (if using) until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
If desired, sprinkle a little flaky sea salt on top of each cookie before baking for an extra flavor boost.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers look just set. They will continue to firm up as they cool.
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Enjoy your delicious Wholesome Peanut Butter Pretzel Chocolate Chip Cookies with a glass of milk or your favorite beverage!
