• Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil with coconut oil. Set aside.
• In a mixing bowl, stir almond flour, maple syrup, coconut oil, vanilla extract, and salt until cookie dough forms. Depending on the sweetener you choose, the dough can be sticky, but that's fine.
• Lightly oil your hands and roll 12 even cookie dough balls for small cookies or 9 balls for large cookies, as seen in my pictures.
• Place each cookie dough ball on the cookie sheet with a 2-thumb gap between each - the cookies spread a lot in the oven.
• Press down the cookie balls then use your thumb to create a mark in the center.
• Bake in the center rack of the oven for about 15 minutes or until golden brown. The mark in the center of the cookie disappears in the oven, open the oven door halfway and press down again with the back of a spoon.
• When the cookies are golden brown, remove the baking sheet from the oven and let the cookies 15 minutes on the sheet to cool down. Don't touch them, they are still soft and need time to firm up. If the center mark has recessed again, press down another time with the back of a spoon before the cookies fully cool down.

Caramel Filling

• In another small mixing bowl, stir peanut butter, maple syrup, and vanilla extract.
• Spoon out the caramel into each cookie center mark.
• Sprinkle roasted peanut butter onto the caramel.
• In a small bowl, microwave dark chocolate chips, and coconut oil. Stir and when the chocolate is melted and shiny, drizzle it on top of the cookies.
• Pop the cookies in the fridge until the chocolate sets.

Storage

• Store cookies in an airtight container in the fridge for up to 4 days or freeze up to 3 months and thaw at room temperature.