Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium bowl, whisk together 2 cups (225g) almond flour and ½ teaspoon baking powder.
Stir in ⅓ cup maple syrup and 2 teaspoons of pure vanilla extract until a sticky dough forms.
For chewier cookies, drop rounded tablespoons of dough onto the baking sheets, spacing them about 1 inch (2.5cm) apart.
For crispier cookies, lightly press each dough scoop down with the bottom of a measuring spoon (dip the cup in water to prevent sticking).
Bake for approximately 12 minutes, or until the edges turn a beautiful golden brown. Make sure to rotate the baking sheets halfway through for even baking.
Allow the cookies to cool on the baking sheet for 3 minutes, then transfer them to a cooling rack to cool completely.