In a large mixing bowl, add the peanut butter, coconut oil, Ruled.Me Maple Syrup, and vanilla extract.

In a separate bowl, combine the almond flour, erythritol, baking powder, and salt.

Using a hand mixer, mix together the wet ingredients.

Sift the dry ingredients into the wet ingredients using a sieve or sifter.

Mix everything together to form a crumbly dough.

Knead the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Before getting the dough out, cut the sugar-free dark chocolate into small chunks (allow about 1–2 per cookie).

Preheat oven to 350F. Pull off small chunks of dough at a time. Press the chocolate into the dough.

Shape the dough around the chocolate to seal it inside, until the chocolate can no longer be seen.

Press the dough into a rounded tablespoon for consistent shape/sized cookies.

Lay the cookies down on a Silpat covered baking tray with about 1" in between.

Bake for 15–18 minutes. Optional: Broil for an additional 2–3 minutes to brown the tops.

Let cool and serve!