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Adjust an oven rack to the middle position and preheat the oven to 350oF. Line a rimmed baking sheet with parchment paper.
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Whisk the almond flour and baking powder together in a medium mixing bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla. Stir until a sticky dough holds together.
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Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart to allow for spreading. 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 tapioca starch.) For softer cookies, don’t press down the dough.
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Bake until the edges are golden brown, about 12 minutes.
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Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.
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Allow the baking sheet to cool, and repeat with the remaining dough.