In a large bowl, mix together the peanut butter, maple syrup and vanilla.

Stir in the almond flour, salt and chocolate chips and mix well.

Refrigerate the batter for 20 minutes.

Remove from fridge and scoop out about 1 tbsp worth of dough using a cookie scooper or regular spoon onto a parchment lined tray.

Keep stored in the fridge in a ziplock bag or sealed container for up to two weeks for more of a dough like taste, or in freezer for up to 3 months.