• Preheat the oven to 375 F (190 C) for conventional oven. Please lower the temperature by 20 F / 15 C for convection oven
• Line two baking sheets with parchment paper

Prepare the cookie dough:

• In a mixing bowl, combine sugar, oil, egg, and pandan essence with a whisk or spatula. Whisk until the sugar dissolves, a good few minutes
  
• Sift in the flour, baking soda, and salt and mix until you form a dough.
  
• The dough feels a bit oily, which is normal for cookie dough that uses oil. If the dough feels too sticky, cover the mixing bowl and chill them in the fridge for about 30 minutes. Cold dough is easier to work with. I have no problem with this though. The dough is pretty easy to work with
  
• Pinch off a portion of a dough to form a dough ball, about the size of a walnut in a shell, about 20 grams.
  
• The dough is soft and won't hold its shape in round balls and slightly flattened. Roll this dough ball in the coconut sugar and place on the prepared baking sheet, about 2 inches apart
  

Baking:

• I recommend baking one tray at a time. Place the baking pan in the middle rack and bake for about 8 minutes. Do not overbake the cookies. The edge should be just slightly set and the center appears soft
  

Cool down:

• Let the cookies cool down on the pan for 10 minutes and then transfer to a cooling rack to let them cool down completely

Storage:

• Store them in an air-tight container for about 3 days, about 1 month in the freezer. Simply thaw at room temperature before serving