• Preheat the oven to 350°F (180°C). Line one large cookie sheet with parchment paper. Set aside.
• In a medium mixing bowl, add all the dry ingredients: coconut flour and salt.
• Stir in maple syrup, melted coconut oil, vanilla extract, and almond milk at room temperature.
• Combine with a silicone spatula for about 40 seconds until it forms a soft, sticky, and moist cookie dough.
• Set aside for 5 minutes at room temperature. The dough should stay soft, sticky, and easy to roll into balls.
• Scoop one tablespoon of batter and roll it between lightly oiled hands before placing the ball on the baking sheet. Slightly flatten the ball into a cookie shape.
• Repeat the step above until you form 9 cookies.
• Bake for 10-12 minutes or until the sides are just starting to become golden brown. Note that baking time varies a lot based on the thickness of the cookies. Don't over-bake them, or they will be very hard and dry in the middle.
• Cool down on the baking sheet for 10 minutes (don't touch them as they are still soft when hot). After transfer on a cookie rack to cool down to room temperature
• If you want to decorate the cookies with melted dark chocolate, wait for the cookies to be at room temperature. You can freeze the dipped cookies for 2-5 minutes to set the chocolate shell quickly.

Storage

• Store in a cookie jar at room temperature for up to 1 month or freeze in a ziplock bag. Defrost the day before.