Step 1

Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.

Step 2

Add coconut flakes to food processor and blend for about 1 minute or a little more, until the coconut flakes start clumping together. When you squeeze some of the coconut in between your fingers, it should stick together like a gritty loose dough (see photo), kind of let wet sand.

Step 3

Add coconut oil, maple syrup, aquafaba (unwhipped chickpea brine), salt, and vanilla and mix for 20 seconds to combine. Add cornstarch and pulse several times to combine until a wet dough has formed (see photo).

Step 4

Scoop out into 1 ½ Tbsp mounds (I like using this scoop) and gently transfer onto your parchment-lined baking sheet, leaving a little room in between each cookie. They can be gentle, so scooping directly from the bowl and placing on the parchment without any additional handling is ideal.

Step 5

Bake for 13-15 minutes, or until tops are lightly golden brown and bottoms appear golden brown. They should puff up a little while baking, too. Be careful not to burn the undersides.

Step 6

Let cool on pan for 10 minutes, then gently transfer to a plate or cooling rack to cool completely. For an optional kick of flavor, you could also dip these in dark chocolate (see method here).

Step 7

These cookies are best enjoyed at room temperature. Store leftovers covered at room temperature for 4-5 days, or in the freezer up to 1 month.