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In a large bowl whisk together softened oil, coconut sugar, egg, and vanilla. In a separate bowl whisk together sifted cassava flour, coconut flour, and baking soda.
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Stir the dry ingredients into the wet and mix until well combined. Add water as needed if the batter is too crumbly.
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Use a spatula to scrape all dough into a ball. Wrap the dough ball in plastic wrap and chill the batter in the fridge for 30-40 minutes. If you chill it overnight, leave it out on the counter for half an hour to soften.
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Preheat your oven to 350 F and line a large cookie sheet with parchment paper.
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Place another sheet of parchment paper on the counter, (or wrap a cutting board in plastic wrap). Roll out the dough on the parchment paper to about 1/4 inch thickness. Use wet fingertips to help smooth the dough as needed.
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Cut out the dough with cookie cutters and place the cutouts on the parchment lined baking sheet. Roll out the dough and repeat as many times as needed.
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Bake cookies for 10 minutes, or until just slightly brown.
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Allow cookies to cool on the baking sheet for 5 minutes, and then move to a wire rack to cool completely.
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Once cool, spoon the glaze over the tops of the cookies. Place the cookies on a plate or pan in the fridge to Harden the glaze.