Adjust an oven rack to the middle position and preheat the oven to 350oF. Line a rimmed baking sheet with parchment paper.

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.

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.

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.

Allow the baking sheet to cool, and repeat with the remaining dough.