Preheat the oven to 350°F. Have a baking/cookie sheet ready (no need to grease it or line it with parchment).
In a large mixing bowl, combine the dry ingredients and stir to combine. Add in the melted coconut oil, maple syrup, and vanilla. Using a silicone spatula, combine all ingredients until the dough is smooth and holds it's shape.
Using a small cookie scoop or a tablespoon, scoop uniform balls of cookie dough, roll into a smooth ball, and set 1-2" apart on the baking sheet. Using either your thumb, the back of a round teaspoon, the handle of a wooden drink muddler, or other similar-sized item, press an indentation into each cookie dough ball, almost all the way to the bottom.
Bake in the preheated oven for 7 minutes. Remove and place the baking sheet on a wire cooling rack. The indentations may have risen slightly in the oven, and if they did, press them back down gently as the cookies cool. With a metal spatula, remove the cookies from the baking sheet and let cool completely on the cooling rack.
While the cookies are cooling, knead the Fat Fit Go packets until the oils are reincorporated (about 20-ish seconds). Tear of the corner and fill each cookie with the Fat Fit Go (we get about 7 cookies from each pouch).
Transfer the filled cookies to the fridge (on a flat surface) to cool completely and let the Fat Fit Go solidify. Once cooled completed, store in an airtight container in the fridge for up to 2 weeks. Can be frozen for up to 3 months (thaw in the fridge overnight for best results).