In a large mixing bowl, add the coconut flour and set aside. In a microwave safe bowl, add the peanut butter and maple syrup and microwave for 20-30 seconds, until the syrup is warm. Whisk the maple syrup and peanut butter together.
Add the liquid mixture into the mixing bowl with coconut flour and mix together, until a thick batter remains. Cover the bowl and refrigerate for 30 minutes.
Preheat the oven to 180C/350F and line a large baking tray with parchment paper. Remove the bowl from the refrigerator and using your hands, form 12 balls of dough and place them on the lined tray. Press down on each ball of dough and cross either side with a fork.
Place the baking tray in the oven and bake for 10-12 minutes, until the edges just begin to firm up. Remove the cookies from the oven and let them cool completely.
TO STORE: If you plan to enjoy these cookies within a few days, they will keep well at room temperature, covered, for up to a week. If you think they'll last a little longer, store them in the refrigerator and they will keep well for up to 2 weeks. TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months. TO DEFROST: Allow the cookies to come to room temperature before enjoying them.