Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, mix together maple syrup, vanilla extract, coconut oil, and creamy peanut butter.
In a separate medium bowl, combine almond flour, cacao powder, sea salt, and baking powder.
Add the dry ingredients to the wet mixture and mix until a dough forms.
Using a double cookie scoop, roll the dough into balls and flatten them lightly with your palm before placing them on the baking sheet.
Use the back of a round tablespoon or thumb to gently create a well in the center of each cookie. Some cracks are okay.
Bake the cookies for 10-12 minutes, then let them cool completely.
While the cookies cool, prepare the caramel by whisking together the solid parts of the coconut cream, coconut sugar, and maple syrup in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 8-10 minutes, stirring continuously.
Once the caramel thickens, remove it from heat and let it cool slightly.
Fill each cookie with the caramel, then store any remaining caramel in an airtight container in the fridge.
Place the cookies in the freezer for 10 minutes to allow the caramel to harden, then indulge in the delightful flavors!