In a medium mixing bowl, stir in the wet vegan cookie ingredients: fresh peanut butter and maple syrup.

In a medium mixing bowl, stir in the wet vegan cookie ingredients: fresh peanut butter and maple syrup.

Stir in almond flour and coconut flour. Use a spoon at first, then knead the dough with your hands.

Stir in almond flour and coconut flour. Use a spoon at first, then knead the dough with your hands.

Form a large, smooth peanut butter cookie dough ball. Line a baking sheet with parchment paper.

Form a large, smooth peanut butter cookie dough ball. Line a baking sheet with parchment paper.

Divide the ball into 12 small cookie balls and place each ball onto the prepared cookie sheet.

Divide the ball into 12 small cookie balls and place each ball onto the prepared cookie sheet.

Use a fork to gently press each cookie ball twice to form a crisscross on top of each cookie.

Use a fork to gently press each cookie ball twice to form a crisscross on top of each cookie.

Bake the 4-Ingredient Peanut Butter Cookies in an oven preheated to 350°F (180°C) for 12-15 minutes.

Bake the 4-Ingredient Peanut Butter Cookies in an oven preheated to 350°F (180°C) for 12-15 minutes.

Cool the vegan peanut butter cookies on a cooling rack for 1 hour before eating to get the best possible taste.

Cool the vegan peanut butter cookies on a cooling rack for 1 hour before eating to get the best possible taste.