• Adjust an Oven rack to the middle position and heat the Oven to 350º. Line a rimmed Baking Sheet with Parchment Paper.
• Whisk the Almond Flour and Baking Powder together in a Medium Mixing Bowl. Switch to a Wooden Spoon and stir in the Honey and Vanilla. Stir until a sticky Dough forms and holds together.
  2 Cups Almond Flour, 1/2 teaspoons Baking Powder, 1/4 Cup Honey, 2 teaspoons Vanilla Extract
• Drop rounded tablespoons of the Dough onto the prepared Baking Sheet, about one inch apart. For crisp Cookies, press down the Dough lightly with the flat bottom of a Drinking Glass or Measuring Cup (If the Glass sticks to the Dough, dip the bottom in Water.) For softer Cookies, don't press down the Dough.
• Bake until the edges are golden brown, about 12 minutes. Allow the Cookies to cool on the Pan for about 3 minutes, then transfer them to a Wire Rack to cool completely. Cool Baking Sheet between batches.

NOTES:)

• Mix-ins: Add 1/2 Cup chopped Chocolate, Nuts (I like Pecans) or dried Fruit to the Batter before baking.