In large bowl, mix together almond butter, maple syrup, oil and extract.
In separate bowl, blend together flour, baking soda, and salt.
Add dry ingredients to wet ingredients and stir until just combined. Fold in almonds.
Refrigerate dough for at least an hour. Roll heaping tablespoons of dough into balls, place onto cookie sheet lined with parchment, and flatten to about 1/3 inch (0.8 cm). Bake for 10 minutes or until the edges begin to turn golden brown.