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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil with coconut oil. Set aside.
In a mixing bowl, combine peanut butter, maple syrup, and vanilla extract until smooth and well combined.
Stir in almond flour and baking powder until it forms a cookie dough batter.
Form 12 dough balls and place them on the baking sheet, leaving half a thumb of space between each ball. Flatten them with the back of a fork to form a cross on top of the cookies.
Bake the cookies at 350°F (180°C) for 10-12 minutes until golden brown. Cool them down for 10 minutes on the rack, then gently slide a spatula under each cookie to transfer to a cooling rack.
Wait for 30 minutes to 1 hour to enjoy their full crunchy texture and flavors.
If you want to dip the cookies in chocolate, place the dark chocolate chips and coconut oil in a microwave-safe bowl.
Microwave in 30-second bursts until melted, dip half the cookies in melted chocolate, and return them to a wire rack. Sprinkle crushed peanuts if you like. Pop the cookies in the freezer 10 minutes to quickly harden the chocolate shell.