Preheat oven to 180 C / Gas 4. Line a baking tray with baking paper.
Combine ground almonds, agave syrup, melted coconut oil, vanilla extract, baking powder and salt in the bowl of a food processor; pulse until a soft dough forms. Wrap in cling film and chill in the fridge for 30 minutes.
Roll out cookie dough to 1/2cm thickness. Stamp out cookies with a cookie cutter; transfer to the prepared baking tray.
Bake in the preheated oven until slightly golden, 12 to 14 minutes.