Grab two bowls. In one, combine your dry ingredients – flour, salt, baking powder, and cornstarch. Whisk together.
In your second bowl, combine your egg, coconut oil, vanilla and butter extracts, agave, and vanilla stevia. Whisk until smooth and combined.
Add your dry ingredients to your wet ingredients and mix together until incorporated and a dough forms.
Fold in your sprinkles (optional).
Roll out a large piece of saran wrap. Place your dough in the center and and push down to form a rectangle shape around 1 inch thick. Add another large piece of saran wrap on top and fold over the edges to cover dough.
Place your dough in the fridge to chill for 1 hour or more.
Preheat your oven to 350 degrees. Line your baking sheet(s) with parchment paper or silicon mats.
Unfold the corners of your saran wrap, keeping both sides of dough covered. Grab a rolling pin and push down the dough to about 1/8 inch thick.
Grab your choice of cookie cutter (I couldn’t find a circle so used the mouth of a drinking cup/glass), coat it with some flour so it doesn’t stick to dough and start cutting your shapes out. Peel them back from the saran wrap and then place on your lined baking sheet. These don’t need to be spread out too far from each other. They will not spread much at all.
Bake for 8-10 minutes. 8 = softer cookies. 10 = crispier cookies. Remove and let cool on the counter or wire rack for 5-10 minutes.
