Preheat oven to 350 degrees F. Line two 12” X 16” baking sheets with parchment paper and set aside.
In a medium-size mixing bowl, whisk together the almond flour, baking soda, cinnamon and salt.
In a small mixing bowl, whisk together the almond butter, maple syrup and vanilla extract.
Pour the wet ingredients into the dry while stirring. Stir well to thoroughly combine. The dough will be sticky, but this is what you want.
Roll or scoop the dough into 1 Tbsp portions and place on the parchment lined baking sheet. Space the balls of dough out on the baking sheet with a few inches in between. NOTE: These sugar-free cookies do NOT spread by themselves, and make much smaller cookies than the original recipe.
For best texture, remove pan from oven and squash cookie balls after about 10 minutes of baking.
Bake for 12-14 minutes, until they brown a bit at edges and tops.
Leave on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
These cookies are best eaten on the same day. However, they are also delicious straight out of the freezer, which gives them a crunchy texture!