Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.

In a large bowl, combine the peanut butter, maple syrup, and vanilla extract. Whisk until smooth. Add the almond flour, arrowroot flour, baking soda, and salt. Stir until combined and no dry spots.

Scroop the dough out into balls, about 2 teaspoons each. Evenly space the dough balls about 2 inches apart on the prepared pans. Using a fork, flatten the cookies slightly. Turn the fork 90 degrees and press down just slightly again to make a crisscross pattern. If necessary, wet fork with warm water between each crisscross to prevent sticking.

Bake until lightly golden brown on the edges but still soft in the center, about 8 minutes.

Allow to cool on the sheet pan for 5 minutes and then move to a wire rack.