Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Add the almond flour and salt to a large bowl and mix to combine, breaking up any clumps of almond flour.
Next, mix the honey, coconut oil, water and vanilla in a small bowl until combined, smoothing out any clumps of coconut oil with the back of the spoon.
Add wet ingredients to the almond flour mixture and mix until combined. The mixture will seem crumbly, but it should stick together when you press it together with two fingers.
Roll the mixture into a ball and place in between two pieces of wax or parchment paper. Using a rolling pin, roll out the dough so that it’s roughly 7-9mm thick.
Use a cookie cutter that’s roughly 5cm in diameter and press into the cookie dough. Place each cookie on the baking sheet about an inch apart. Repeat, collecting the excess dough and rolling it into a ball and rolling it flat to press more cookies until all the dough is used up.
Decorate the cookies however you wish or leave them plain.
Bake the cookies for 7-9 minutes or until the bottom and top edges of the cookies are very lightly golden (watch them very carefully). Allow the cookies to cool completely on the baking sheet, as this is the time when they’ll firm up.