Preheat the oven to 350 F and line a cookie sheet with silicone liner or parchment paper.
Combine the coconut flour and chilled coconut oil in a bowl. With a pastry blender, or a fork or with your hands, mix thoroughly, till the coconut flour looks like wet sand and clumps when tightly squeezed.
Add the maple syrup and the vanilla extract. Using a wooden spoon or a spatula, cream it together till it forms a smooth dough.
Divide dough into nine parts. Rolls each part into a smooth ball. Flatten with the back of a fork, making a crisscross pattern.
Bake for 8 minutes. Let it cool in the cookie sheet for 10 minutes and then finish cooling in a wire rack.
Serve immediately and store in an airtight container in the fridge.
Notes
Notes Instead of doing it by a pastry blender or fork, you can use a food processor to make the cookie dough.