Preheat oven to 350°F. Line a
rimmed baking sheet with parchment paper.
Whisk the almond flour, baking powder, and vanilla powder together in a medium
bowl. Switch to a wooden spoon and stir in the maple syrup. Stir until a sticky dough forms
and holds together.
Drop rounded tablespoons of the dough onto the prepared
baking sheet, about one inch apart. 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 water.) For softer cookies, don't press down the
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. Cool the baking sheet