Roll dough out gently onto a cutting board dusted lightly with additional coconut flour, or onto a rolpat. Roll out to about ¼ - ½ inch thick.
Cut out shapes using your preferred cookie cutters.
Transfer gently to a parchment lined baking sheet.
Bake for 13-15 minutes. Treats should have a slightly golden color around the edges.
Cool on cookie sheets before serving.
May be stored in airtight containers for up to three weeks.
Notes
Note: Be sure to measure the coconut oil in its solid form, and THEN melt.Makes: 40 to 50 treats, depending on the thickness of your dough and the size of your cookie cutter.