Crumble Cookie Ingredients/instructions⬇️ Makes 10 large cookies (5 vanilla, 5 chocolate) Cookie Dough Ingredients: • 2 sticks butter (1 cup), softened • ½ cup maple syrup • 3 large eggs • 3½ cups coconut flour • 1½ tsp vanilla extract • ½ tsp sea salt ⸻ Flavor Add-ins (after splitting dough): For chocolate half (5 cookies): • 2 tbsp cocoa powder • Optional: 2–3 tbsp date-sweetened chocolate chips For vanilla half (5 cookies): • Optional: 2–3 tbsp date-sweetened chocolate chips ⸻ Buttercream Frosting (for all 10 cookies): • 1 stick butter (½ cup), softened • 2–3 tbsp maple syrup (to taste) • 1–2 tbsp milk (any kind) • ½ tsp vanilla extract • Pinch of sea salt ⸻ Instructions: 1. Make the Dough • In a large bowl, cream butter and maple syrup using a fork or spoon until smooth. • Add eggs and vanilla. Mix until fully combined. • Add coconut flour and salt. Mix thoroughly — dough will be dense and thick. 2. Divide and Flavor • Split the dough in half into two bowls. • To one bowl, mix in 2 tbsp cocoa powder (for chocolate). • Fold chocolate chips into either or both halves (2–3 tbsp per half, optional). 3. Chill • Cover and refrigerate both doughs for at least 2–3 hours, or overnight. This helps texture and shape. 4. Shape and Bake • Preheat oven to 350°F (175°C). • Let dough sit out 10–15 minutes if too firm. • Form 10 large dough balls (¼ cup each) — 5 from each flavor. • Slightly flatten each ball into a thick disc on a parchment-lined baking sheet. • Bake for 14–16 minutes, until edges are set but centers are still soft. • Cool completely on the pan. 5. Make the Frosting • Beat softened butter until fluffy. • Add maple syrup, vanilla, and salt. Beat again. • Slowly mix in milk until smooth and spreadable. 6. Frost and Serve • Once cookies are completely cool, spread or pipe frosting on top. • Optional: Add a few chocolate chips on top of chocolate cookies for presentation. Check out my playlists for more recipes like this!