Preheat the oven to 350 degrees. Cover a cookie sheet in a silicone cookie liner.
Put the maple syrup, honey, coconut oil, and vanilla into a bowl and mix together with a hand-held electric mixer until the mixture thickens, about 1 minute.
Add the grated apple to the bowl and mix with a fork. (I didn't peel the apple prior to grating it, but you can if you want to)
In another bowl, put the almond flour, salt, baking powder, baking soda, and cinnamon into it and mix everything together with a fork until everything is mixed. Pour the dry ingredients into the wet ones and mix with a fork until everything is mixed.
Take small spoonfuls of the dough and place onto the cookie sheet. These cookies spread while baking, so you may want to cook these in two batches. This recipe should yield 22-24 cookies.
Bake the cookies for 10-12 minutes (until slightly browned on top), remove from the oven and let the cookies cool on the cookie sheet for 4-5 minutes. Then, let the cookies cool some more on a cooling rack( if you can wait that long). These cookies are very soft and delicate and remain this way long after being removed from the oven.