Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.

In a medium mixing bowl, combine blanched almond flour and salt until light and fluffy.

In a separate bowl, whisk together maple syrup, melted coconut oil, warm water, and vanilla extract until smooth.

Combine the wet and dry ingredients until a crumbly yet cohesive dough forms.

Shape the dough into a ball, wrap in parchment, and refrigerate for about 30 minutes.

Dust your surface with almond flour and roll out dough to approximately 9mm thick, then cut out cookies with an egg-shaped cookie cutter.

Bake cookies for 14-16 minutes or until lightly golden on the edges. Cool for 10-15 minutes.

Beat together cream cheese, Greek yogurt, maple syrup, vanilla extract, and lemon juice until fluffy.

Frost the cooled cookies generously with the cream cheese frosting and top with assorted fruits.