Preheat oven to 180°C (350°F). Line a cookie sheet with parchment paper. Set aside.
In a medium-size mixing bowl, add fresh runny salted peanut butter with maple syrup.
Combine with a spatula until it forms a creamy paste.
Fold in the flour of your choice and stir until it forms a cookie dough ball
Divide the cookie dough into 12 pieces.
Roll each piece into a ball between your hands
Place each ball on the prepared cookie sheet and, using a fork, flatten the cookies. I love to flatten each cookie twice, forming a cross shape on the top of the peanut butter cookies.
Repeat until all cookies are shaped and leave a thumb space between each cookie. They won't expand while baking, but you don't want the cookies to touch each other.
Bake for 12-18 minutes or until the sides are golden brown. It took me 16 minutes for 8 large cookies and 12 minutes for 12 smaller cookies.
Cool the cookies down 10 minutes on the tray, then transfer on a cooling rack. Be patient; they will get crunchier with time. After 3 hours, they will get the most beautiful crunchy texture.
Store your cookies for up to 2 weeks in a sealed glass cookie jar at room temperature.
You can freeze the cookies in an airtight container or ziplock bag. Defrost the day before at room temperature.
I recommend gluten-free certified oat flour. Otherwise, if you are sensitive to oat, you can use spelt flour or all-purpose flour, or all-purpose gluten-free flour. The texture will vary slightly, but the recipe will be delicious as well.