Preheat your oven to 180 degrees C (350F) and line a baking tray with non-stick baking paper.
In a small bowl, and with a fork, whisk the aquafaba until it is light, frothy and foamy, about 2 minutes.
In a medium size bowl, combine the almond flour and caster sugar.
Add the whisked aquafaba to the almond flour and sugar mixture, along with the almond extract. Mix well, being sure to scrape the bottom of the bowl to ensure all the ingredients are thoroughly incorporated.
Add the almond flakes to a wide, shallow bowl.
Roll the mixture into balls about 3 cm (1 ¼ inches) in diameter and toss in the flaked almonds. You will need to gently press the almond flakes to get them to adhere.
Place them on the prepared baking tray and slightly flatten with your fingertips. Allow a little room between each one for the heat to circulate. Bake for 13-15 minutes until the cookies are lightly browned.
Remove the tray from the oven and set aside for about 5 minutes. Then transfer the cookies to a rack to finish cooling.
Store in an airtight container. The Vegan Almond Cookies are best consumed within 5 days.