Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the whole wheat pastry flour, baking powder, and sea salt.

In a separate large bowl, whisk the melted coconut oil, maple syrup, vanilla extract, and egg until fully emulsified.

Gradually incorporate the dry ingredients into the wet mixture using a spatula until a cohesive dough forms.

Portion the dough into 18 equal-sized balls, approximately 1 tablespoon each.

Place the dough balls on the prepared baking sheet and flatten slightly to a 1/2-inch thickness.

Bake for 8 to 10 minutes until the edges are set and just beginning to turn light golden brown.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.