Step 1

Line a large baking sheet with parchment paper. Set aside.

Step 2

In a medium mixing bowl, whisk coconut oil with sugar and vanilla until light and fluffy.

Step 3

Add flax egg whisk vigorously for 30 seconds. Then add almond milk and mix once more.

Step 4

Add salt, almond flour and cornstarch and whisk to combine. Lastly, mix in flour with a wooden spoon or spatula until loose batter is formed. It should look like cookie batter, but slightly softer. If too thin, add a tablespoon more of flour.

Step 5

Chill the batter for 15 minutes, while preheating the oven to 350°F (176°C).

Step 6

Once chilled, roll the dough out into a 1/4-inch-thick rectangle between two pieces of parchment paper and use a small circle cookie cutter to cut out cookie shapes. Reform dough as needed until it's all used up.

Step 7

Tip: If you don’t have a cookie cutter, a round glass with a thin edge will work just fine.

Step 8

Gently transfer the cookies to your parchment-lined baking sheet. They won’t spread while cooking, so they can go pretty close together.

Step 9

Bake for 15-18 minutes or until golden brown on the bottom and dry on the top. For crunchier cookies, bake longer. Just be careful not to burn. For more tender cookies, bake less.

Step 10

Let cool completely before removing from the pan. Store leftovers loosely covered at room temperature up to 5 days or well-sealed in the freezer up to 1 month.