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Preheat the oven to 350°F and line a baking sheet with parchment paper.
Add the almond flour, peanut butter, maple syrup, vanilla extract, and salt (if using) to a small bowl. Using a spoon or a spatula, mix all of the ingredients together until a smooth dough forms.
Use a miniature cookie scoop to scoop about 1 tablespoon of dough. Place two balls next to each other on the baking sheet so they touch, forming a peanut shape.
Use a fork to gently press down and create a crosshatch pattern. Tip: dip your fork in water so it doesn’t stick to the dough.
Bake for 9–10 minutes, or until lightly golden around the edges. The cookies will be soft when they come out of the oven — this is normal — they will firm up as they cool.
Once the cookies are completely cooled, spread about 2 teaspoons of peanut butter onto one cookie and sandwich another cookie on top.