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Preheat oven to 375°F. Line two baking sheets with parchment paper or Silpats.
In a large bowl, add the coconut oil, cashew butter, maple syrup, vanilla, and brown sugar and whisk to combine. Whisk in the sea salt and baking soda.
Add the masa harina and mix with a plastic spatula until uniform.
Portion the dough into 12 equal-sized balls (about 50 grams each) and spread out over the baking sheets.
Bake for 9-10 minutes, until the tops are cracking and the edges are barely browned. Cool completely before glazing.
To make the glaze, whisk together the maple syrup, confectioners sugar, and pinch of salt. Drizzle over the cookies.
Store the cookies at room temperature in an airtight container for up to 5 days, or freeze for longer storage.