Preheat the oven to 325.
Mix the almond flour, vanilla, 1/4 cup of the maple syrup, salt, and butter together. Roll into little disks. The use a spoon or your thumb to push down lightly in the center to create a little space for the peanut butter. You may need to reshape the cookie slightly. Bake for 12 - 15 minutes, until the cookie is lightly browning. You don't want them brown, just a starting to tan.
While these are cooking, mix the peanut butter with 2 tbsp maple syrup. If you use sweetened peanut butter, you can skip that step. Once the cookies have cooled, spoon about 1/2 tbsp of peanut butter. Get it in the well, but spread it out to the ends too. Freeze for about 10 minutes to harden up.
While the cookies are in the freezer, melt the chocolate, either in the microwave or double boiler. Once the cookies are ready, dip the tops in and spread the chocolate to cover top entirely. I find this is plenty of chocolate, but if you want the whole thing covered, you can dip the bottom too. I'd suggest freezing again to harden the top, then repeat the process on the bottom. You will need more chocolate too.
We store these in the fridge. Probably up to 5 days, but they wont last that long. If for some reason they do, stick them in the freezer. Enjoy!