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In a medium bowl, stir together the peanut butter and pure maple syrup until thoroughly combined.
Cover and place in your freezer for about 25 minutes, though this is an optional step is you are low on time.
Preheat oven to 350ºF.
Remove the dough from freezer and divide into 12 sections. Using your hands, roll the dough into balls and place them on a parchment-lined baking sheet (or use a baking mat).
Take a small piece of parchment paper and place over the top of a dough ball before pressing down with an empty drinking glass to flatten it. The cookies should be about ¼-inch thick. Repeat for all 12 cookies.
Use a fork to press the tines into the top of the dough in a criss-cross pattern. Repeat for all 12 cookies.
Bake for 10 minutes, or until the sides are a very light golden brown and the top of the cookies have subtle cracks.
Allow to cool on the baking sheet before enjoying!
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