Preheat oven to 350°F/175°C. In a large bowl add your stick of butter, coconut sugar, and honey.
Measure and mix all the dry ingredients except coconut sugar together in a separate bowl.
Cream the butter, coconut sugar, and honey until they're well-combined and just starting to whip up.
Add in the egg & vanilla powder and beat well for about 10 seconds. Scrape down the sides of the bowl and then mix thoroughly for about 30 seconds.
Slowly beat in the dry ingredients scoop-by-scoop until everything is well-combined; you will need to scrape down the sides a couples times, and you may need to use a hand mixer in case the dough gets hard to handle.
Place a silicone mat or piece of parchment paper onto a baking tray. Scoop 2 Tablespoons of dough per cookie onto each tray you're using, and bake for 12 minutes. The cookies should be slightly browned on the edge but still soften and look a bit undercooked in the center.
Be delicate when taking the cookies off the tray, and do allow them to cool for at least 5 minutes before you serve them. I highly recommend trying them with a scoop of coconut ice cream!