• Preheat the oven to 350°F(180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil.
• In a large mixing bowl, combine almond flour and maple syrup until the dough is wet and sticky.
• Oil your hands, scoop about 1 1/2 tablespoon of dough, roll it between your hands, and place them on the cookie sheet. Leave a 1-thumb space between each cookie ball. Repeat this until you form 6 balls, oiling your hands as needed as the dough is quite sticky.
• Flatten each dough ball with your hand: the thinner, the crisper. I like to keep mine slightly thick for a moist center.
• Bake on the center rack of the oven for 10-12 minutes or until the edges are just turning golden brown.
• Cool them down immediately on a cooling rack for 30 minutes. They firm up as they cool down.

Storage

• Store up to 1 week in an airtight container at room temperature.