Make sure the coconut oil is a room temperature, it needs to be soft, a spreadable consistency. Whip it with an electric whisk until it becomes pale, smooth and creamy.
Add the maple syrup and mix until it is completely amalgamated with the coconut oil.
Then add the salt and vanilla extract and mix to combine.
Weigh out the flours and guar gum in a separate bowl and mix together to make sure they are well combined, then add to the coconut oil mixture.
Stir well until the dough starts to come together, then get your hands in the bowl and knead the dough, for about 2 - 3 minutes.
The dough should not be too sticky or too dry but should been smooth and hold together nicely. If it’s too wet, try adding a teaspoon of flour, if its too dry add a teaspoon of maple syrup.
Preheat the oven to 180 degrees fan.
Shape the dough into a ball and place between 2 sheets of baking paper. Flatten the ball slightly with your hands and then roll out to 0.5 cm thick.
Take your cookie cutters and press into the rolled-out dough. Transfer them to a lined baking tray leaving about 2 cm between each cookie.
Bake on the middle shelf of the oven at 180 degrees fan for 10 – 12 minutes. When the dough starts to become a little golden, they are ready. Don’t over bake them as they will harden out of the oven.
Remove from the oven and leave to cool slightly on the tray for 10 minutes then gently place on a cooling rack.
Gather up any left-over dough and repeat the process until it’s all used up. The dough may start to harden, become dry or crumble at this point.
Don’t be tempted to add any liquid. Just bring it back together with your hands to warm up the coconut oil and kneed it for a minute or so until it becomes workable again.