Combine the all-purpose flour, maple syrup, melted coconut oil, almond milk, vanilla extract, and salt in a mixing bowl.
Mix everything together using a stand mixer fitted with a paddle attachment, a rubber spatula, or your fingers.
Rub the melted coconut oil into the flour until the dough forms.
Add an extra tablespoon of almond milk if the dough is too dry, or more flour if too wet.
Knead the dough until smooth.
Divide dough into two portions, wrap in plastic, and form into circles.
Refrigerate for 30 minutes until firm.
Preheat oven to 350°F (180°C).
Line baking sheet with parchment and spray with cooking oil.
Remove dough from fridge, unwrap, and knead briefly if firm.
Roll dough to 0.2 inch thickness on floured surface.
Cut shapes with cookie cutter and place on baking sheet.
Bake for 8-10 minutes until edges are lightly golden.
Cool on baking sheet 5 minutes, then transfer to rack.
Serve plain or decorate as desired.