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Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
In a mixing bowl, add peanut butter, maple syrup, almond milk, and vanilla if used.
Stir with a rubber spatula until it forms a paste, then add the oat flour.
Stir again until it forms a thick cookie dough. If it's too dry to roll into cookie dough balls, add more almond milk.
Roll the dough into 15 even pieces of dough - about 1 tablespoon each - between lightly oiled hands.
Place each ball on the prepared cookie sheet and leave an inch of space between each cookie. They won't expand while baking, but you don't want the cookies to touch each other.
Use the back of a lightly oiled fork to flatten the cookies - I press twice in opposite directions to form a crisscross pattern on top of each cookie.
Bake the cookies for 12-14 minutes at 350°F (180°C) until the sides are golden brown.
Cool the cookies down for 10 minutes on the tray, then transfer to a cooling rack. Be patient. They will get crunchier as they cool down.