Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside.

In a medium-sized bowl, add almond flour, cacao powder, and sea salt. Mix until there are no clumps.

In a small bowl, add melted coconut oil, maple syrup, and vanilla extract. Whisk until combined.

Pour the wet ingredients into the dry ingredients and stir until combined. The dough should be slightly sticky and hold together when pinched. Form the dough into a ball.

Roll the dough between two pieces of parchment paper to 1/2 inch thickness. If the dough is too soft to roll, refrigerate for 15 minutes.

Cut out cookies and transfer them to the lined baking sheet using an offset spatula. Place cookies close together as they will not spread.

Bake the cookies for 12-13 minutes. Let them cool on the baking sheet for 15 minutes.

Melt chocolate using a double boiler or microwave. If using a double boiler, fill a small pot with 2 inches of water, bring to a simmer, and place a heatproof bowl with chocolate on top.

Stir chocolate until melted (about 7-10 minutes). Remove from heat and let cool slightly to thicken.

Spread melted chocolate on top of cookies, leaving a small border. Optionally, top each cookie with an edible flower or sprinkle with flaky sea salt or fresh berries.