Preheat the oven to 350℉/176℃ and line a baking sheet with parchment paper.
Combine the peanut butter, maple syrup, and milk in a medium bowl and mix well. Then add the oats, almond flour, and baking soda and mix until combined. If using the chocolate chips, fold those in next.
For large cookies (as photographed) use a two tablespoon cookie scoop. Scoop the mixture into 10 balls and place them on your baking sheet with plenty of space in between each one. Gently press each one down with the back of a spoon to give them a spreading head start. (They will keep spreading in the oven.)
Then bake the cookies for 11-12 minutes and remove the tray from the oven. The cookies may appear underdone, but they will firm up as they cool. Let them rest for 10 minutes, then enjoy warm, or transfer to a wire rack to continue cooling them.
Notes
I made the cookies very large for a breakfast cookie. However, you may easily get 20 cookies if using a smaller (1 tablespoon) cookie scoop. This will halve the nutritional information per cookie.
Weigh the almond flour for the most accurate results, as opposed to relying on cup measurements.
Leave plenty of space in between each cookie as these will spread a fair bit.
The cookies will appear underdone, but they will firm up at room temperature, so do not overbake them.