In a microwave-safe bowl, combine the peanut butter and maple syrup. Microwave for about 30 seconds, until warm and easy to stir.
Stir the mixture until smooth and fully combined.
Add the almond flour and mix until a soft dough forms. Continue mixing until no dry spots remain.
Scoop out even portions of dough and roll into balls. Place on parchment paper.
Use a fork to gently press down each cookie, creating the classic peanut butter pattern.
If using, melt the vegan chocolate chips and drizzle over the cookies.
Refrigerate the cookies for 10 minutes to set.