Preheat oven to 325 degrees. Line a medium baking sheet with parchment paper.
In a mixing bowl, whisk together dry ingredients.
In a small glass measuring cup or bowl, melt oil and add remaining wet ingredients.
Pour wet over dry and mix into a dough.
Using a medium cookie scoop, scoop balls of dough onto prepared pan.
Use a spatula or a piece of parchment and a flat measuring cup to flatten each ball of dough into a 2 ¾" disc. Smooth the edges with your fingers or a spatula (Cookies will not spread or change shape during baking)
Bake for about 14-16 minutes until tops spring back and edges feel firm. Allow to cool completely before frosting.
To make the frosting:
In a mixing bowl, beat palm oil for 20 seconds until soft and smooth.
Add sweetener and salt and mix again to incorporate.
Add vanilla and optional food coloring last and mix again. Taste and adjust if needed.
Transfer to a piping bag with a tip and decorate each cookie with a generous swirl. Enjoy!
See post above for detailed ingredient alternatives, storage info and helpful tips! This makes 7 large cookies which in my opinion are big enough for 2 servings. The macros are approximate for one entire cookie. See above for the macros for half a cookie.