Preheat oven to 175°C (177°C (350°F)). Line a tray with parchment paper.

In a bowl, mix almond butter, maple and vanilla until smooth.

Add almond flour, baking poweder, and salt. Stir until it forms a soft dough. If the dough feels sticky, refrigerate 10–15 minutes.

Scoop small balls, flatten them slightly on the tray.

Bake for 10 minutes, until the bottom of the cookies are golden.

Cool fully — they’ll firm up as they cool.