Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a small bowl, whisk together the almond flour, baking soda, and salt. Set aside.
In a medium size bowl, whisk together the peanut butter, maple syrup, and vanilla.
Add the dry ingredients to the wet ingredients and stir until everything is combined.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop cookie dough onto the prepared baking sheet. Then, using a fork dipped in water to insure it doesn't stick, press down on each ball of dough to form a crisscross pattern. You may have to wet your fork between each crisscross.
Bake the cookies for 10 minutes, then remove from the oven and allow to cool for 10 minutes on the baking sheet, being careful not to disturb them. After the 10 minutes, transfer cookies to a wire cooling rack to cool completely. Cookies are best on the first or second day, but can be stored at room temperature, covered tightly, up to 5 days. Cookies freeze well, up to 2 months. Thaw in the refrigerator or at room temperature.