Stir to incorporate any separated oil in your peanut butter before starting the recipe.
1 cup natural peanut butter, chunky or smooth
In a medium bowl, add peanut butter and pure maple syrup. Stir to combine until evenly incorporated.
¼ cup pure maple syrup
Cover and place in the freezer for 25 minutes. This step is optional.
Preheat oven to 350ºF.
Remove from freezer and divide dough into 12 scoops, using your hands to roll each into uniform balls.
Place the dough on a parchment-lined baking sheet. Using another piece of parchment paper, place the paper over a cookie dough ball and press down on the ball with the bottom of a glass until about ¼-inch thick. Repeat for each cookie.
Using the back of a fork, gently press into the tops of each cookie, using a criss-cross pattern.
Bake for 10 minutes (on the center rack), or until edges turn a light golden brown. Stay close to your oven - if the edges start to brown sooner than anticipated, remove from oven.
Remove from oven and allow to cool before enjoying.
