Mix the flour, ground almonds, baking soda, and salt. Set aside.
In a separate bowl, mix softened coconut oil with muscovado sugar until smooth. Add vanilla extract, egg, and mix well until combined.
Add dry ingredients to wet mixture. Mix until you get a firm dough.
Shape dough into a ball and wrap in plastic wrap. Leave in refrigerator for 20 minutes.
Heat oven to 350F (180°C). Place baking paper on baking sheet.
Using spoons and hands, shape the piece of dough into a ball. Gently squeeze it between your hands. Place the ball on a baking sheet and press the almond on top.
Bake cookies for 15 minutes, or until golden. Do not over bake. Cookies should be soft to the touch.
Remove cookies from oven and allow them to cool completely on the cooling rack.
Keep cookies closed in air-tight container until serving.
Notes
Coconut oil has to be softened at room temperature, not completely melted. As a measure, I used a US cup (240 ml).