Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the tapioca starch and water in a small bowl, stir to combine and allow to sit for a couple minutes.

In a large bowl, add ¼ cup organic cane sugar, tapioca starch slurry, and maple syrup. Whisk to combine. Whisk in coconut oil, followed by vanilla extract.

Add the corn flour, almond flour, baking soda, and salt. Stir until ingredients are completely incorporated. Allow dough to rest for 5 minutes to absorb the liquid ingredients.

Place remaining ¼ cup organic cane sugar on a plate. Use a #40 cookie scoop or a tablespoon to scoop out dough, then roll into a ball.

Place ball on plate with sugar, roll to coat, then place on prepared baking sheet. Space cookie dough balls about 1 ½ inches apart. Repeat until cookie sheet is filled with even rows.

Using your palm, press down on the tops of each dough ball just slightly.

Bake for 10-12 minutes, or until cookies are set on the outside. Allow cookies to cool on baking sheet for 4-5 minutes then transfer to a wire rack to cool.