Preheat oven to 180°C (350°F). Line a cookie sheet with parchment paper. Set aside.
In a medium mixing bowl, stir in fresh peanut butter with maple syrup until creamy and consistent.
Stir in almond flour and coconut flour. Use a spoon at first, then knead the dough with your hands to form a cookie dough ball.
Divide the ball into 12 small cookie balls and place each ball onto the prepared cookie sheet, leaving 1 thumb space between each ball. The cookies don't expand while baking.
Use a fork to gently press each cookie ball into a thick disk. I recommend pressing two times, forming a cross on top of each cookie. Don't press too hard, or the cookies crumble on the sides. If so, use your hands to smoothen the sides.
Bake for 12-15 minutes or until the cookies' top and sides are golden-brown.
Slide a spatula under each cookie to transfer them onto a cooling rack.
Cool for 1 hour before eating. The cookies are slightly soft when out of the oven and get hard and crunchy after they cool down.
Sweetener: you can use any liquid sweetener you love, like agave syrup, brown rice syrup, date syrup, sugar-free monk fruit syrup.