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Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, add in the almond flour, melted butter, and maple syrup, Mix with a spatula until a soft, scoopable dough forms. If your dough is too dry, add a splash more of maple syrup.
Use a 1 tablespoon cookie scoop to portion the dough. Roll each dough between your hands to form a mostly smooth ball. Place the balls back onto the baking sheet, spacing them about 1 inch apart.
Bake for 12-20 minutes, or until the the edges and top are lightly golden. Allow the cookies to fully cool.
Add 2 tbsp of powdered sweetener to a fine mesh strainer and dust the tops of the cookies with powdered sweetener. If needed, you can add more powdered sweetener in order to fully cover the cookies.
Store cookies in an airtight container. Cookies can be kept for a few days at room temperature and longer in the fridge or freezer.