A simple vegan and gluten-free cookie that is perfect with an afternoon cup of tea.
¼ cup arrowroot flour or tapioca starch (plus more for rolling)
dash sea salt
¼ cup coconut oil (room temperature)
3 tbsp maple syrup
½ tsp pure vanilla extract
Line a baking sheet with parchment paper. Place all ingredients into a bowl and using a wooden spoon, mix until a smooth dough forms.
On a lightly floured sheet of parchment paper, roll out the dough, about 1/8-inch thick, dusting the rolling pin and dough with flour as needed. Cut shapes with cookie cutters. Gently transfer the shaped dough onto the prepared baking sheet. Reroll scraps; cut shapes with remaining dough.
Place the baking sheet in the fridge for 10 minutes to firm up the dough. Meanwhile preheat the oven to 325oF. Bake cookies until golden, about 7-8 minutes. Watch closely during the last couple of minutes to prevent over-browning. Cool on the baking sheet completely before removing the cookies or they will crumble!