Step 1

Preheat oven to 325F (160C). Line a large baking sheet with parchment paper.

Step 2

In a medium bowl, whisk the coconut flour, coconut sugar, and (optional) salt until completely blended, breaking up any and all lumps in the coconut flour.

Step 3

Add the warm coconut oil and warm water; stir until completely blended (the dough should appear and feel like wet sand).

Step 4

Working quickly, scoop 10 small rounded mounds of cookie dough onto the prepared baking sheet (I used a small cookie scoop) spacing 2 inches (5 cm) apart, Using fingertips, pat down any uneven areas on each mound, smoothing the tops and sides and flattening cookies to about 1/2-inch thickness..

Step 5

Bake in the preheated oven for 20 to 23 minutes until just set and the edges of the cookies are golden brown (the cookies will be still be soft).

Step 6

Remove from oven and cool on sheet for 10 minutes. Use a spatula to transfer the cookies to a cooling rack and cool completely. Place the cooled cookies in an airtight container and chill until cold.