Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine all your ingredients until a thick and relatively smooth batter is formed. If the batter is too thin, add some coconut flour. If the batter is too thick, add a little extra syrup.
Using your hands, form 12 small balls of dough and place them onto the lined sheet. Press down on each ball and cross either side with a fork. Bake the cookies for 10-12 minutes, or until mostly golden around the edges.
Remove the cookies from the oven and allow them to cool completely, before serving.
TO STORE: Cookies can be stored at room temperature, in a sealed container, for up to 1 week. If you'd like them to keep longer, store them in the refrigerator for up to 2 weeks. TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.