Preheat the oven to 350° F and line 2 baking sheets with parchment paper.
In a small bowl, whisk the flour, fine sea salt, and baking powder
In the bowl of a stand mixer, add the almond butter, maple syrup, and vanilla extract, and beat until smooth and shiny (~ 1 minute)
Add the dry ingredients and combine. (the dough will be sticky)
Refrigerate for 30 minutes (optional, though it will make the dough easier to work with)
Form the cookies into small balls (each about the size of a generous tablespoon) and space them 2" apart on the prepared sheet pans.
Wet your fingertips and press down on each cookie, smoothing the edges, so each resembles a disk.
Sprinkle each cookie with just a bit of the flaky sea salt.
Bake 10-12 minutes, until your kitchen is fragrant and the cookies are just beginning to be firm. Let them cool on a rack before serving.