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Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
In a mixing bowl, stir almond flour, maple syrup, coconut oil, freshly squeezed lime juice, almond extract, and lime zest, if used.
Stir the ingredients with a rubber spatula. When it starts to look dry, squeeze with your hands to form a cookie dough ball. If too dry, add a little extra lime juice to bring it together into a soft dough that can easily be rolled into balls. If too wet, add more almond flour.
Divide into 9 portions, lightly oil your hands and roll each piece of dough into a ball.
Place each cookie dough ball an inch apart on the prepared baking sheet and press the top with the back of a spoon or your fingers.
Bake the cookies for 12-14 minutes at 350°F (180°C) until slightly golden brown on their sides.
Let the cookies cool down on the sheet for 5 minutes, then transfer them to a cooling rack to completely cool before glazing. You must glaze the cookies for extra sweetness and extra lime flavors. The cookies alone are not very sweet.
To make the glazing, in a mixing bowl, stir the powdered sugar, lime juice, and vanilla extract until thick and smooth. If too thin, add a bit more powdered sugar to thicken.
Drizzle on top of the cooled cookies. Add lime zest to decorate or boost the lime flavors.