Preheat the oven to 360°F (180°C). Line the bottom of a baking pan with parchment paper.

Combine Sukrin gold IMO syrup, vanilla extract, orange oil, cacao butter, and rum in a medium-size pot. While stirring, heat the mixture on medium-high just until melted. Set aside and let cool.

In a small bowl, whisk the eggs lightly.

In a big bowl, combine all the dry ingredients. Make sure to sift the coconut flour and cacao powder. Use any of the spices listed in the ingredients that you can get a hold of.

Pour the eggs into the dry mix and incorporate. Finally, pour in the syrup mix and knead well. Use your hands if needed.

Not listed in the ingredients: If you wish, mix in some chocolate chips.

Wetting your hands as you go, form 40 balls (in two batches) and place each onto the baking pan. Using a wet fork, press down on each of the balls to form cookies. Bake for 20 minutes.

Not listed in the ingredients: If you wish, add a nut of choice to each cookie before baking. I love adding roasted hazelnuts!