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Preheat oven to 350F (175C). Line a cookie sheet with parchment paper.
If leaving skin on, scrub apple well. Otherwise, peel the apple.
Core and cut apple into chunks; process in a food processor, stopping to scrape down sides, until pureed (mixture will look like raw apple sauce). Measure ½ cup (125 mL) of the puree.
Place the almond flour in a medium bowl. Add the ½ cup (125 mL) apple puree, cinnamon and (optional) salt. Stir until completely blended.
Using a small cookie scoop or a tablespoon, drop dough in 12 mounds, spacing 2 inches apart, on prepared cookie sheet.
Bake in the preheated oven for 15 to 18 minutes until golden brown and centers of cookies feel firm to the touch. Transfer cookies to a cooling rack and cool completely.