- 1 cup coconut sugar (or regular sugar if you can’t find coconut sugar)
- ½ cup coconut oil
- ⅓ cup coconut milk (or almond milk)
- 2 teaspoons vanilla extract
- ¾ cup white rice flour
- ⅓ cup coconut flour (or another 3/4 cup more rice flour)
- 2 tablespoons potato starch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
For the glaze
- 1 tablespoon coconut oil (melted and cooled slightly)
- ¼ cup coconut cream (see Notes)
- 2–4 tablespoons honey (sweeten to taste, use maple syrup or agave to keep vegan)
- Coconut milk (if needed)
- Toasted coconut (if desired)
- In a large bowl, mix together the sugar and coconut oil. Add the milk and vanilla and mix until well combined. Stir together the dry ingredients in separate bowl and add to the wet ingredients. Stir until combined. Dough should be moist and fluffy.
- Allow to sit on the counter for a few minutes while you preheat the oven to 350ºF.
- Place rounded tablespoonfuls on greased or parchment lined baking sheets and bake for about 10 minutes or until the cookies are set in the middle is reached. Cool completely before frosting.
For the glaze
- Mix together coconut cream and coconut oil. Add in the honey to taste. Whisk together, adding milk until you reach the desired consistency. Spoon glaze over cooled cookies, top with toasted coconut if desired.
Coconut cream is the creamy top part when you open a can of coconut milk when you haven’t shaken or stirred it yet. Let a can of coconut milk sit in the refrigerator overnight, open the can (without shaking it), and measure out 1/4 cup of the coconut cream from the top.