Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, mix together the maple syrup, vanilla extract, runny peanut butter, and melted coconut oil until smooth.

Add the almond flour and salt (if using) to the mixture and combine until a dough forms.

Using a single cookie scoop, portion out the dough and roll it between your palms.

Place the dough balls on the baking sheet and gently flatten them with your palm.

Bake the cookies for 13 minutes.

Once baked, remove them from the oven and gently press a chocolate kiss into the center of each cookie.

Allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.

Store the cookies in an airtight container at room temperature and enjoy within 3-4 days.