Preheat oven to 375 degrees F, and line a large baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, use a fork to cream together the sunbutter, coconut sugar, maple syrup, and vanilla. If using unsalted sunbutter, add ¼ tsp salt. Add the flour and and stir until just mixed. The dough should look moist and smooth but not be too sticky.
Scoop up one rounded tablespoon of dough per cookie. Roll the dough betwen your palms and place on cookie sheet at least 3 inches apart. The cookies will spread during baking. Use the underside of a fork to create a criss-cross pattern into the top of each ball of dough, gently pressing down to flatten into shape.
Bake for about 10 minutes or until fragrant and the undersides are golden. The cookies will be very soft straight from the oven. Allow to cool on the baking sheets for at least 5 minutes before moving to a cooling rack. Cool completely before storing in an airtight container.
Store cookies in an airtight container at room temperature for 2 or 3 days or in the refrigerator for up to a week. The cookies are also freezer-friendly for up to 2 months. Wrap well to protect from freezer burn.