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Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
Add almond flour to a large mixing bowl. Drizzle maple syrup on top. Stir with a spatula until all of the almond flour is coated in syrup. The mixture should look like a moist crumbly dough.
Using a 1 tbsp cookie scoop, drop onto baking sheet. Roll each dough ball between your hands to form a smooth round ball. Flatten with the palm of your hand (or a glass) so that it forms a thick round disk (between ¼ and ½ inch thick)
If desired, you can press a small almond in the center of each cookie for decoration or sprinkle some chopped almonds on top for decoration.
Bake cookies for about 15-20 minutes until lightly golden brown on top. Cool before removing them from the cookie sheet. They will become firm as they cool further. Store in an airtight container for 1-2 days and longer in the fridge or freezer.