1. In a clean and dry food processor (or bowl, if not using a food processor), place the butter and coconut sugar and vanilla essence. 

2. Blitz (or beat, with a hand-beater, if not using a food processor) together until the mixture is light and fluffy. This will take around 2 minutes. 

3. Add the rest of the ingredients for the cookies (reserving the chocolate chips and coconut oil for later)

4. Pulse the mixture until it forms a soft dough. It may take a few minutes. 

5. Preheat the oven at this stage to 180C (350F). 

6. Bring the dough together into a ball. Then, working on a big piece parchment paper, roll out the dough to around ½ a centimeter (just a little less than a ¼ inch) thick. The dough should be easy to roll, and not at all sticky. 

7. Using a plain-shaped cookie cutter (I use a circle-shape), cut out as many cookies as you can, carefully lifting them and placing each one onto a lined cookie-sheet. Space them so that they aren’t touching, but they won’t spread much during baking so they don’t need to be spread out. 

8. Repeat bringing the dough into a ball; rolling it out and cutting into cookies until all of the dough has been used, and all the cookies are on the baking-sheet. 

9. Place in the oven to bake for around 18-20 minutes. The best way to check when they are ready is to look at the colour, they should become more golden brown. Also, I usually lift one (very carefully) to check the bottom. The bottom of the cookie should be a nice caramel-brown colour. Remove from the oven and slide the cookies onto a cooling rack. Be careful! They are a little fragile when hot, and will crisp up while cooling. 

10. While the cookies are cooling, make the chocolate drizzle. Place a saucepan of water on the boil. You only need it around ⅓ filled with water. Place a glass mixing bowl over the pot of boiling water. It should fit snugly, but still be high above the water. DON’T allow it to touch the water, it will crack. You on’y want the steam to be hitting the bottom of the bowl. Place the chocolate chips and the coconut oil into the bowl, and stir constantly as it melts into a glossy sauce. 

11. Once the chocolate is smooth and runny, allow it to cool for a bit. When it has returned to (almost) room temperature, swing a teaspoonful of chocolate over the tray of cooled cookies. It should leave a beautiful, crisscross pattern of lines. Be sure to do this while the chocolate is still a little warm (not hot) and runny. If you leave it to cool for too long it will thicken up and not be runny enough to cause lines to form on the cookies. 

12. Leave the cookies to cool for a couple of hours, so that the chocolate can fully firm up. Then store them in an air-tight container and try not to eat them all in one day!