Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Parchment paper or a baking mat is really important when you are making gluten free cookies. I learned this quickly.

Beat together the butter and sugar until it's fluffy and light in color.

Beat in the vanilla extract. Add in the almond flour. The dough will be thick and a little crumbly, but should stick when pressed together.

Scoop tablespoonfuls of the dough onto the prepared cookie sheet.

Flatten each cookie a little with the bottom of a glass cup. They will not spread or thin out during baking so make them as thin as you want them when done.

Bake for 10-12 minutes, until the edges are golden and beginning to brown.