PREHEAT THE OVEN: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

MIX THE WET INGREDIENTS: In a medium mixing bowl, whisk together the eggs, maple syrup, melted butter (or coconut oil), and vanilla extract until the mixture is smooth and fully combined.

ADD THE DRY INGREDIENTS: Stir in the sifted coconut flour and a pinch of salt. Mix thoroughly. The batter will thicken as the coconut flour absorbs the liquid—let it rest for 1–2 minutes to fully hydrate.

FORM THE COOKIES: Use a tablespoon or small cookie scoop to portion the dough onto the prepared baking sheet. Gently flatten each cookie with your fingers or the back of a spoon, shaping them as needed. They will not spread during baking.

BAKE: Place the tray in the oven and bake for 10–12 minutes, or until the edges turn golden and the tops appear set.

COOL: Remove from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to finish cooling. They will firm up as they cool.