Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix together the almond flour, maple syrup, vanilla, melted coconut oil, and salt until a dough forms.

Shape the dough into five balls, and place them on a backing sheet, leaving 1" between each ball. Flatten the balls into a disc.

Bake for about 10 minutes, until lightly golden on the edges. Cool completely.

Spread an even layer of jelly on top of each cooled cookie.

If using the maple syrup and coconut oil, mix them together with the peanut butter in a small bowl. Otherwise, just use the peanut butter by itself.

Spread an even layer of the peanut butter on top of the jelly.

Place the chocolate chips and coconut oil together in a microwave-safe bowl, and microwave at 15s intervals, stopping to stir each time, until the chocolate is fully melted.

Spread an even layer of the chocolate on top of the peanut butter.

Freeze the cookies for about one hour, and enjoy!