Ingredients

• 2 C of finely ground almond flour
• ½ tsp of baking powder
• ⅓ C of dark maple syrup
• 2 tsp of vanilla extract

Directions

1. Preheat oven to 350°F / 175°C.
2. Whisk the almond flour and baking powder together in a medium bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla. Stir until a sticky dough forms and holds together.
3. Drop rounded tablespoons of the dough onto the prepared baking sheet, about one inch apart. For crisp cookies, press down the dough lightly with the flat bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, dip the bottom in water.) For softer cookies, don't press down the dough.
4. Bake until the edges are golden brown, about 12 minutes. Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely. Cool the baking sheet between batches.
5. Optional: add 1/2 cup chopped chocolate, nuts, or dried fruit to the batter before baking.