Preheat the oven to 150°C and line a baking sheet with baking paper.
Combine the almond meal, flour, salt and baking powder in a food mixer.
Slowly add the water, maple syrup and coconut oil, alternating the ingredients a bit at a time until it's all mixed together into a sticky dough
Use a small ice cream scoop or two small spoons to spoon the dough onto the baking paper.
Sprinkle a few extra caraway seeds on top of each biscuit and place the tray on the middle shelf of the oven to bake.
After 20 minutes, reduce the heat to 100°C, rotate the tray and bake for 30 minutes. Rotate the tray once more for a further 30 minutes or until the cookies are golden.
Allow to cool and store in an airtight container.