Peheat the oven to 350ºF and line a baking sheet.
In a large bowl, cream together the vegan butter and coconut sugar.
Then, stir in the non-dairy milk and vanilla extract.
In a separate bowl, whisk together the dry ingredients then add them to the wet. Stir until combined.
Scoop into 1-2 tbsp sized balls and spread evenly on the lined baking sheet.
Bake for 8-12 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet.