In a stand mixer mix on low the gluten free flour, brown sugar, baking soda and salt.
Add in the COLD vegan “butter and on low speed mix until mixture resembles coarse sand.
In a small bowl whisk the goat milk, honey and vanilla.
Add the liquid ingredients to the dry and beat on medium speed until smooth.
Place dough in refrigerator for at least an hour to chill.
Preheat oven to 350 degrees.
Divide dough into 2.
Roll out dough onto a sheet of parchment paper.
Rolling dough quite thin into a square or rectangle shape.
Use a fluted pastry wheel to cut out dough into small squares.
Lift parchment paper and place all on cookie sheet.
Bake in oven for 8-12 minutes, depending on the thickness of your dough.
Remove and cool.