To bowl of mixer fitted with the paddle attachment, combine coconut oil, egg, sugar; beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes.2.Stop, scrape down the sides of the bowl, add the vanilla, molasses, and beat to incorporate, 1 to 2 minutes. Add the flour, corn starch, baking soda, optional salt, and mix until just combined, about 1 minute. Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size(1.5 oz in weight). Place dough mounds on a large plate, and slightly flatten each mound. Cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. (don't bake these cookies with dough that has not been chilled because they will spread). Preheat oven to 350°F, line a baking sheet with parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. (they firm up as they cool so i recommend baking for 8 minutes, with trays rotated once midway through baking). Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.