Preheat oven 350 degrees F. Line baking sheet with parchment paper, spray with cooking spray or brush with oil and set aside.

In a medium bowl, mix almond flour, gluten-free flour, baking powder, and salt. Add vegan butter and mix until dough is crumbly

Add maple syrup and almond extract and form into a ball. It might seem a little sticky but once it rolls into a ball you are fine.

Take pieces of dough, about an inch wide and roll into a ball. Place each ball onto the prepared baking sheet and press each slightly with the palm of your hands. Press a blanched almond in the center of each cookie.

Bake for 13-15 minutes until edges turn tan. Remove from the oven, let the baking sheet cool on wire rack for 5 minutes to firm up. Remove cookies from baking sheet onto wire rack and allow to cool completely. Enjoy!