Mix all of your dry ingredients together in the food processor fitted with the “S” blade.
Mix together all of the wet ingredients in small bowl. Then pour the wet ingredients into the dry ingredients and mix well. The dough will appear to be moist but crumbly.
While your mixer is on, stream in your melted coconut oil until it is all well incorporated. If will start to roll into a large ball as it spin around. If you are mixing this by hand, I would recommend removing any hand jewelry and dive in and mix it with your fingers. So much more fun that way.
Dehydrator or oven method; Place cookies on the mesh sheet that comes with the dehydrator, setting the temp at 145 degrees. Dry for 1 hour. This step is to only create a firmer outside and to warm them for eating (if desired, not required). OR – Place cookies in an oven set to the “warm” setting, with the oven door cracked open, for about an hour. You are looking for your cookies to be dry on the outside, but still moist on the inside. Once cookies have cooled, place them in the fridge to chill and set before serving.
Place cookies in the refrigerator for an hour to chill and set before serving. This will result in a soft, moist cookie, almost more like a cookie-dough ball.
Cookies with last, well wrapped, in the refrigerator for up to 4 days. Or they can be stored in the freezer to extend that.