In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla, and salt until combined. Add the almond flour and stir to combine. If the mixture is crumbly, add water, 1 tablespoon at a time, until it's smooth and cohesive. Fold in the chocolate chips.
Eat with a spoon or use a cookie scoop to scoop balls onto a parchment lined baking sheet. Store in the fridge or freezer.
*Look for natural creamy peanut butter with a very smooth, almost runny, consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. We love the peanut butter from Thrive Market (the best!), Trader Joe's, and the 365 peanut butter from Whole Foods.
Find it online at https://www.loveandlemons.com/edible-cookie-dough/