In a bowl, add all the dry ingredients. If you are using vanilla powder, add it here too. Mix very well, pressing to break up any almond flour lumps.

Melt the coconut oil either on the stove or in the microwave. Combine the maple syrup and coconut oil in the same cup and microwave until the maple syrup just starts to bubble; the coconut oil will melt from the residual heat.

Once the coconut oil melts completely, pour the mixture into the dry ingredients and mix to make a smooth dough. If your dough feels stiff, add another 1 to 2 teaspoons of maple syrup. If it’s too sticky, chill it in the fridge for 5 to 10 minutes.

In a small skillet over medium-low heat, add the coconut oil and non-dairy milk and bring it to a boil. Add the chocolate, and mix until it starts to melt. Then, add maple syrup and an optional ¼ teaspoon of vanilla extract. Turn off the heat, and continue mixing until it’s really smooth.

Refrigerate this mixture in the skillet or transfer it to a bowl. Chill for about 15 minutes in the freezer or 30 minutes in the fridge, until it’s solid enough to scoop and shape into balls.

Preheat the oven to 335°F (170°C).

Once the ganache is ready, take small scoops and set them aside. Grease your hands lightly. Take about 2 tablespoons (or more) of cookie dough and flatten it into a flat cookie. Place a scoop of ganache in the center, then fold the dough over and pinch the edges to seal completely.

Roll the sealed cookie between your palms to form a smooth ball. Place the cookie ball on a parchment-lined baking sheet. Repeat for all cookies.

Bake for about 10 minutes, then check if the cookies have spread nicely. If they’re still thick in the center, bake for another 1 to 2 minutes, then remove from the oven.

Let the cookies cool on the baking sheet for 5 minutes or so, then transfer them to a tray.