• COOKIES:

  In a large mixing bowl, whisk the almond flour, salt, and baking soda,
• In a small bowl, whisk the oil, maple syrup, and vanilla until blended.
• Add the oil mixture to the flour mixture, stirring until well-blended and smooth. Spoon the dough into the center of a large piece of parchment paper or wax paper.
• Wrap the dough into a disc shape and chill for at least 1 hour or until firm enough to roll.
• Preheat oven to 325F (160C). Line a large cookie sheet with parchment paper.
• Roll the chilled dough to 1/4-inch thickness between two sheets of parchment paper. Place the rolled out dough into the freezer for 5 minutes (it will make it easier to cut out shapes).
• Use cookie cutters to cut out shapes; transfer shapes to prepared cookie sheet. Chill the cut cookie shapes in freezer for 5 minutes (this will help them hold their shape when baking). .
• Bake in the preheated oven for about 9 to 12 minutes (slightly longer for thicker cookies) or until golden at edges.
• Let cookies cool completely on sheet (they will firm up as they cool). Transfer to a cooling rack. Re-roll, cut and bake any remaining dough.

Optional Icing

• Place the coconut milk and maple syrup in a medium microwave safe bowl. Heat in the microwave. Heat for 20 to 30 seconds on HIGH until very hot. Add the coconut butter to the bowl. Let stand for 1 to 2 minutes until the coconut butter is melted. Whisk until completely combined.
• Place the icing in the refrigerator and chill for a 3 to 4 minutes until cooled and slightly thickened. Spread on cooled cookies, or transfer to a piping bag or a plastic zip-top bag (snip small hole at corner for bag). Pipe in decorative designs on the cooled cookies.
• Transfer cookies to an airtight container and store in the refrigerator.