Preheat oven to 375°F/190°C. Line a rimmed baking sheet with parchment paper or silicone liner and set aside.

In a medium sized bowl, combine the oil, sugar, egg, maple syrup or vanilla, and citric acid mixture. Whisk until smooth.

Add the flour, baking soda, and salt on top and fold together to form a thick dough. You may want to chill the cookie dough for 30 minutes or at least while your oven is preheating.

Add 1/2 cup powdered sugar into a small bowl and set aside.

Take 1-2 tbsp of dough and roll into a ball. Place into bowl with powdered sugar and roll around until fully coated. Transfer to a baking sheet and flatten slightly if you want. I fit 6 cookies per sheet on mine to make sure they didn’t run into each other.

Bake for 8-10 minutes. They will still feel pretty soft to the touch, almost like they aren’t quite cooked yet, but that’s a TRICK. If you cook much longer than 10 minutes they will become rock hard when they cool down.

Allow to cool on baking sheet for 2-3 minutes before transferring the cookies to a cooling rack.

Store in an airtight container for 4-5 days or freeze.