Preheat oven to 350 degrees F. Line a baking sheet 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.

Using your hands, roll the dough, about 1 tbsp at a time, into a ball and place on the parchment lined baking sheet. Dampen your hands slightly to make the dough easier to work with. Continue until all the dough has been used. Be sure to space the balls of dough out on the baking sheet with a few inches in between because they will spread out into perfectly round cookies.

Bake for 8-10 minutes, until they are starting to firm up on the outside.

Let cool on the baking sheet for a few minutes before transferring the cookies too a wire rack to continue cooling completely.