• Preheat the oven to 300°F (160°C). Prepare a large baking sheet. Set aside.
• In a large mixing bowl, combine almond flour, maple syrup, and vanilla extract, until the dough is wet and sticky.
• Cut two pieces of parchment paper to a size of about 10 inches x 7 inches (25cm x 17cm). Lightly spray some oil on only one of the sides.
• Place the first piece of parchment paper on your work surface - oiled side up, not touching the work surface. Place the cookie dough ball on the oiled side of this piece of parchment paper. Press the second piece of parchment paper on the cookie dough - oiled side on the dough.
• Use a rolling pin to roll the dough into a 7-inch x 5-inch rectangle (17 cm x 14 cm). It will make a thin 1/4-inch cookie dough.
• Oil the blade of a knife or pastry cutter to press and cut this rectangle into 14 smaller rectangles. You may need to reoil your cutting tool as it could be sticking to the cookie dough.
• Gently spread each rectangle of dough so they don't touch each other on the parchment paper. The cookies won't change shape or grow in the oven, but if they touch each other, they won't have crispy edges.
• Lightly prick each biscuit with the tip of a lightly oiled fork. Be gentle when pricking the cookies with a fork; don't press all the way through, as they are fragile and may break. You can also skip this step, as it's mostly decorative.
• Slide the piece of parchment paper with the cut cookies onto the baking sheet set aside earlier.
• Bake the biscuits on the center rack of the oven for 12-14 minutes at 300°F (160°C) until the edges are just turning golden brown.
• Let them cool down on the baking sheet at room temperature for 15 minutes, then on a cooling rack for 30 minutes. They firm up as they cool down.

Optional decoration

• In a microwave-safe bowl, melt the chocolate chips and oil, microwaving in 30-second bursts, stirring between each, and repeating if needed, until fully melted.
• Place the melted chocolate into a small, tall, narrow glass. Dip half of the cookie in the melted chocolate, wait for a few seconds above the glass to let the excess melted chocolate run down the glass.
• Place each dipped cookie on a plate covered with lightly oiled parchment paper.
• Freeze for 10 minutes to set the chocolate shell.