Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a mixing bowl combine peanut butter, maple syrup, and vanilla in a bowl.
In a separate small bowl, whisk together the almond flour and baking powder. Add these dry ingredients to the bowl of wet ingredients and mix well. The batter will be sticky and thick, but continue mixing until everything is fully incorporated. Fold in the chocolate chips.
Take approximately 1 tablespoon of the dough and shape it into a ball.
Repeat this process to make 15 balls of dough and place them on the prepared tray.
Optional: With a slightly wet fork, press down on each dough ball to create a crisscross pattern on top of each cookies.
Bake for 10 minutes, cool for 5-10 minutes and then transfer to wire rack to cool completely. This cooling process is essential for the cookies to set completely and for the edges to become nice and crunchy.
This almond flour peanut butter cookies recipe makes about 15 cookies, but you can easily double or triple them.
