Preheat oven to 350F and line a large baking sheet with parchment paper. In a large bowl, combine the almond flour and arrowroot starch and whisk well, breaking up any clumps.
Add in the oil, maple syrup, vanilla, baking soda, almond extract, and salt. Stir well, until a thick, sticky batter is created.
Using a 1-ounce cookie scoop, drop the batter by rounded tablespoons onto the prepared baking sheet. Flatten the dough with your fingers, as these will not spread significantly when baked. (They will expand slightly.) Alternatively, you can roll the dough between two sheets of parchment paper, and use a cookie cutter to make cut-out shapes. This works best with dough that has been chilled for 30 minutes, but you don't have to! (I didn't chill the dough in these photos, you just have to be careful when transfering the dough to the prepared baking sheet.)
Bake at 350ºF until the cookies have puffed up, about 8-10 minutes. I take them out after 8 minutes, so they will have a soft center, but leave them in longer for a more firm, crisp cookie. These cookies will still feel soft and fragile when you take them out of the oven; let them cool completely on the pan before attempting to handle them.
Decorate the cooled cookies as desired. They will keep well at room temperature for up to 3 days, or you can keep them in an airtight container in the fridge for up to 2 weeks.
Nutrition information is for 1 of 16 cookies. You may get more or less, depending on the size of your cookie cutters. This information is automatically calculated, and is just an estimate, not a guarantee. If you don't want to use arrowroot starch, I've also made this recipe with 2 full cups of almond flour instead. In that case, you may need to use 2 more tablespoons of coconut oil, to help the dough come together.This recipe can also be made with 1/4 cup of honey, instead of maple syrup, if you don't need the recipe to be vegan. Butter can also be swapped for coconut oil.