1. Preheat oven to 350°F.

2. Line two baking sheets with Siplat or parchment paper, its important to do this ahead of time.

3. Combine coconut flour, baking soda, coconut milk powder, and sea salt in a mixing bowl.

4. Melt coconut oil and honey and pour into dry ingredients. Stir together and set aside.

5. Combine 6 Tbsp gelatin and 6 Tbsp water and stir, it will be thick and clumpy.

6. Bring 3/4 cup water to a boil and pour it into the gelatin mixture. It will melt the gelatin and dissolve the chunks. I use a fork to mash the chunks. It will become a liquid, slightly foamy.

7. Pour the dissolved gelatin into the rest of the batter.

8. Add in the lemon essential oil (you can add more if you'd like a very lemony cookie).

9. Mix well, it will be thin at first but will thicken after about one minute of stirring.

10. Take your cookie scoop and act fast. Get those cookies onto the sheets before the gelatin gels. I made a little swirl on the top of the cookies with the back of a spoon to make them pretty.

(Here is how solid they get even before you bake them, so act fast -- they gel!)

11. Bake for 10 minutes, until they flatten out.

12. Remove from oven and allow to cool completely on the sheet. They will fall apart if you do not allow them to cool.

13. Store in a Tupperware with parchment between the layers of cookies. Keep them in the fridge.

14. They last for about a week in the fridge.