1. Preheat the oven to 350 degrees F.
2. In a large bowl, cream the coconut sugar and palm shortening together using a fork. Add the vanilla extract and mix well.
3. Add the macadamia nut oil, flax egg, sea salt, and the brown rice syrup, making sure that each ingredient is well incorporated before adding the next one.
4. Add the arrowroot flour and oat flour to the mixture. Stir until combined. Add the baking soda and mix until you have a nice, smooth dough.
5. Fold in the carob chips.
6. Line a baking sheet with parchment paper. Using a small ice-cream scoop or a tablespoon, place equal round portions of the cookie dough spaced a few inches apart on the sheet.
7. Bake in the preheated 350 degree F. oven for 10 mins, or until the cookie edges are lightly browned.
8. Remove from the oven and transfer the cookies to a cooling rack to cool. Repeat
with remaining cookie dough. Store leftover cookies in an airtight container
at room temperature for up to 3 days. Cookies can also be frozen for up to one
month.

Tip: This cookie dough can be chilled before baking to give an even crispier texture to
the cookies.