In a small pan, melt on low heat:
4 Tbsps Coconut butter
4 Tbsps Coconut oil
In a mixing bowl, add:
1/4 cup shredded coconut
1/2 cup coconut flour
1/4 cup rice flour mix (4 parts white rice flour, 1 part sweet rice flour)
1/8 Cup Tapioca Flour
1/8 Cup sweet potato flour
1/2 tsp Konjac powder
1/2 tsp Celtic sea salt
Use a whisk to remove any chunks and mix well.
In a separate mixing bowl add:
1/4 cup maple syrup
2 large eggs
1 tsp vanilla extract
Blend egg mixture with stick blender until frothy.
Preheat oven to 400 degrees.
Place parchment paper on a cookie sheet.
Add eggs and syrup mixture to dry ingredients and blend with a hand blender (not the stick blender). Add melted oil and coconut butter to the batter and mix again.
Using a small cookie dough scoop, scoop out the dough onto the cookie sheet about 1 inch apart and flatten with a fork in a crisscross pattern (like for peanut butter cookies).
Bake for 12 minutes then cool completely before serving. (They taste better cold.)