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Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil.
In a large mixing bowl, combine almond flour and maple syrup until the dough is wet and sticky.
Oil your hands, scoop about 1 ½ tablespoons of dough, roll it between your hands, and place it on the cookie sheet. Leave a 1-thumb space between each cookie ball. Repeat this until you form 6 balls, oiling your hands as needed, as the dough is quite sticky.
Flatten each dough ball with your hand: the thinner, the crisper. I like to keep mine slightly thick for a moist center.
Bake on the center rack of the oven for 10-12 minutes or until the edges are just turning golden brown.
Cool them down immediately on a cooling rack for 30 minutes. They firm up as they cool down.
Store up to 1 week in an airtight container at room temperature.