Preheat the oven to 250 degrees F (120 degrees C).

Add the almond flour and maple syrup into a bowl and mix until they are combined. The dough may seem crumbly at first, but keep mixing (using your hands if necessary) until the dough comes together. If the dough seems moist and really sticky in texture, add in a little more almond flour, one tablespoon at a time until it comes together.

Form the dough into a disc and wrap it in plastic wrap. Place the wrapped dough in the fridge for 10 minutes so that the almond flour can soak up the maple syrup.

Roll the dough out between two sheets of parchment paper to about ¼ of an inch thick. Use a pizza slicer or knife to slice the dough into small rectangles. Transfer this parchment paper sheet directly to a baking pan to bake. You can separate the dough pieces if you'd like, but it will be easier to bake it sliced as is and separate the pieces once they're baked and cooled.

Bake the cookies for 25 minutes, or until the edges are slightly brown. Let the cookies cool completely before serving.

If you are dipping the cookies into chocolate, allow the cookies to cool completely and dip them into some melted chocolate. If you are adding sprinkles, add them in immediately after dipping so that they stick before the chocolate hardens. I usually like to dip just the corners but feel free to dip them as much as you'd like!