2 cups all-purpose unbleached flour
1 tsp baking powder
¾ tsp baking soda
¼ tsp sea salt
1 tsp vanilla extract
1 cup coconut sugar
½ cup + 1 Tbsp of neutral oil
5 Tbsp of water
14 oz coconut cream
1/4 cup maple syrup
1 tsp vanilla
Add flour, baking powder, baking soda, and salt to a medium bowl. Whisk to combine.
Add coconut sugar, vanilla, oil, and water to a large bowl. Whisk to combine until smooth. There should be no clumps in the mixture.
Add dry ingredients to the wet, stirring until just combined. Cover the dough with plastic wrap and refrigerate for at least 12 hours, up to 24 hours. At this same time, add can of coconut cream to the refrigerator to chill.
When ready to bake, preheat oven to 350˚F. Grease a muffin tin lightly.
Form the dough into balls that are about 1 ½ to 2 inches in diameter. Place each ball into a muffin cup. Place the muffin tin in the freezer for 10 minutes.
Place muffin tin in the center of the oven. Bake for 13 to 14 minutes, until golden brown on the edges. The centers will be a little mushy still.
Use the back of a teaspoon to press down the centers to form a cup in the cookies.
Remove cookie cups carefully from the muffin tin and cool completely on a wire cooling rack.
When cookies are cool, add coconut cream to the bowl of a stand mixer, discarding any water from the can.
Add sugar and vanilla, then beat on medium-high speed until light and fluffy.
Pipe the frosting into cookie cups as desired. Serve immediately or store in an airtight container at room temperature.