Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine natural peanut butter, maple syrup, egg, and vanilla extract; whisk until a smooth emulsion forms.
Add the baking soda, sea salt, and almond flour to the wet mixture, stirring until a thick, uniform dough is achieved.
Scoop approximately 1 tablespoon of dough and roll into a 1-inch sphere; repeat for all 24 portions.
Place dough balls on the prepared baking sheet spaced 2 inches apart.
Bake for 8 to 10 minutes until the bases are set and the surfaces show slight cracking.
Remove from oven and immediately press one dark chocolate kiss into the center of each cookie, allowing the residual heat to soften the chocolate base.
Transfer cookies to a wire cooling rack and allow to cool completely until the chocolate has reset.