Preheat your oven on 160'C / 325'F and line a large flat baking tray with baking paper.
Place the Peanut Butter, Maple Syrup, Coconut Oil and Vanilla Extract in a large heat-proof (and microwave-safe) bowl. Melt together until completelly smooth (1).
Add the Almond Flour, Baking Soda and Sea Salt (optional) and stir in with a stiff spatula to create a dough (2).
Using a small Ice Cream Scoop (3), scoop out the dough over the lined baking tray, leaving a little bit of room between each cookies.
With the back of a fork, gently press on each cookies to flatten them. Rotate the fork 90 degrees and press again on each cookies to create the criss-cross pattern (4).
Optional: sprinkle some sea salt over each cookies before baking them
Bake for 10 to 12 minutes or until golden brown. Remove from the oven and leave to cool down on the baking tray for at least 10 minutes before transferring over a cooling rack (5).
Depending on the temperature your ingredients are kept at, it could take 30 seconds or a couple of minutes to melt the ingredients together. Make sure to step every 30 seconds to stir until fully melted.
Make sure all the ingredients are well mixed together and all the almond flour is covered with the wet ingredients.
I used a 4 cm / 1,5 inch Ice Cream Scoop. That size made 15 cookies.
The cookies will not spread much in the oven. Try not to flatten the cookies too thin or they might break apart easily once cooled.
It is very important to let them cool down before moving them as they will be very soft and crumbly when still warm. They will harden when they cool down so allow at least 10 minutes on the baking tray before transferring over a cooling rack to finish the cooling.