Soft Batch Coconut Cookies

You will need:

• 1/2 cup coconut oil, softened
• 1 cup Coconut Palm Sugar
• 1 Large Egg
• 2 tbsp Vanilla
• 1 tbsp Pure Maple Syrup
• 1 3/4 cups Coconut Flour (could also use Almond Flour or Brown Rice Flour)
• 2 tsp corn starch
• 1 tsp baking soda
• 1/4 tsp salt or to taste

1. Combine softened (but not melted) coconut oil, egg, sugar and beat on med-high with a mixer (3-5 min) until fluffy.
2. Add vanilla, maple syrup and mix to incorporate another minute or two.
3. Add flour, corn starch, baking soda and optional salt and mix in well.
4. Use a 2 heaping tablespoons or an Ice-Cream Scoop to scoop and form cookies- flatten according to the size & shape you would like them. At this point you can also add a walnut or some jam to the top for presentation prior to cooking.
5. Now here’s the tricky part-even though you want to bake the cookies ASAP, Don’t. Cover them on the baking sheet with plastic wrap and throw them into the fridge for 2 hours to set. If you miss this step there is a good chance your cookies will spread if not properly chilled.
6. After the 2 hours is up bake at 350 for 8-10 minutes. The less time in the oven, the softer the cookies will be.
7. If you don’t want to bake the entire batch, you can also store cookie dough in the freezer for up to 3 months and bake at will.
8. Enjoy!