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Preheat the oven to 350F (180C). Line a light colored baking sheet with parchment paper.
In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour). Add the water and stir until blended.
Drop by scant tablespoons (I use a small cookie scoop, which is just shy of a tablespoon) on the prepared baking sheet, spacing 2 inches apart.
Bake in the preheated oven for 13 to 16 minutes until golden brown and just barely set at the centers.
Remove from the oven and cool for 2 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.