Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Combine the almond flour, coconut sugar, baking powder and salt in a medium bowl and mix together. Then pour the maple syrup in the same bowl and mix well. Use a fork to help get the syrup combined and keep mixing until you have a slightly sticky batter.
Roll the batter into half inch balls and place onto your baking sheet, spacing them at least 2 inches apart to allow for spreading. You should get about 9-10 cookies.
Bake until edges are lightly golden, about 13-15 minutes, remove from the oven and let cool for 10 minutes before transferring to a cooling rack to cool completely.
Use slightly wet hands to roll your cookie dough if the batter is sticking to your hands.Make sure to use active baking powder in order for these cookies to spread. If you have baking powder that's been open in the pantry for several months, it may lose its effectiveness. If the cookies are not spreading in the oven after 8-10 minutes, press them down gently with a fork or back of a spoon.Cookies keep covered at room temperature for 1-2 days, refrigerated for 1 week, or frozen for up to 1 month.Blanched almond flour will produce cookies that are slightly fluffier and lighter in colour. Unblanched almond flour cookies will be slightly darker in colour, but still delicious.You may grind your own almonds in a powerful blender to make flour if you don't have any on hand. However, if your flour is coarse, you will need extra liquid to make up for it. Add 1-2 tablespoons of water until the batter is sticky and holds when rolling into balls.I like these cookies salty/sweet but if you’re watching your sodium intake, you may reduce from 1/4 teaspoon to 1/8 teaspoon of salt, if preferred.