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Preheat the oven to 325 degrees F (163 degrees C).
Add the flour, almond butter, maple syrup, milk, and vanilla extract to a bowl and mix until well combined into a thick, sticky mixture. If the mixture seems too thick, add in a tiny bit more milk.
Add the chopped chocolate to the bowl and mix until combined.
Pour the mixture into a piping bag or ziploc bag with the corner tip cut off.
Pipe small dime-sized circles onto a parchment paper-lined pan. You should be able to fill two pans with this mixture.
Bake the mini cookies for 13 to 15 minutes, or until the edges are lightly browned. Let them cool completely before serving. They will be soft at first right out of the oven but will firm up as they cool. Serve with milk or enjoy as is!