Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
In a medium mixing bowl, add the peanut butter, maple syrup and vanilla, and mix well. Use a fork or silicone spatula to ensure the ingredients are well combined.
In a separate, small bowl, whisk together the almond flour, baking soda and the salt. Then add the dry ingredients to the bowl of wet. Mix well. The batter will be sticky and thick, but just keep mixing until incorporated.
Divide the mixture into 16 balls of dough and place on your tray. Then using a slightly wet fork, press down on each ball to form a crisscross pattern on top of each cookie.
Bake for 10 minutes, then remove from the oven and let cool for 10 minutes and do not touch the cookies during this time. After the 10 minute rest, transfer the cookies to a cooling rack for another 5-10 minutes. This cooling off period is crucial for the cookies to completely set and for the edges to get nice and crunchy.
Use the weight measurement for the flour, whenever possible. This will ensure the most accurate results. If you MUST use volume, make sure to spoon and level the almond flour. Do not scoop using your measuring cup or you'll may up with too much flour.If you're having trouble mixing your batter with a spoon or spatula, use your hands to help get the ingredients mixed in. The batter will be slightly sticky and thick.Divide the batter as I've shown in photo 7 above if you care about having cookies that are roughly the same size.These don't really spread, so make sure to shape the cookies to the size and thickness you like before you bake them.When making your crisscross pattern, wet your fork with water before pressing into your dough. This will help prevent the fork from sticking to them. Dip the fork into some water after every few cookies or so.Do not over-bake the cookies. Yes, they will feel soft and they might even look under cooked, but that is exactly as they should be.Make sure to let your cookies cool down! Do not touch them while they're in the oven and do not touch them for at least 10 minutes after you've removed them from the oven.When your 10 minutes are done, very carefully transfer them to a wire rack to continue cooling. This extra time is crucial to give your cookies crunchy edges. At a minimum, leave them for 5 minutes on the cooling rack, but 10 is better.