Whisk together green bean powder, regular flour, and almond flour in a bowl.

Set the flour mixture aside.

Cream together butter and sugar until light and fluffy using a mixer.

Add corn syrup to the butter mixture and beat well.

Add peanut butter (or nut butter) to the mixture and beat until well combined.

Preheat oven to 350F (175C).

Gradually stir the flour mixture into the butter mixture until a dough forms.

Dust your hands lightly with flour to prevent sticking.

Roll the dough into 1-inch to 1 1/2-inch balls.

Place the cookie dough balls on a non-stick cookie sheet.

Dip a fork in flour and flatten each ball in a crisscross pattern.

Bake in the preheated oven until lightly browned, about 15-17 minutes.

Remove the cookies from the baking sheet and let them cool completely on wire racks.

Store the cooled cookies in an airtight container at room temperature.