Preheat oven to 350 degrees. Line baking sheets with parchment or wax paper.
Sift together flour blend, baking powder and salt in a medium bowl and set aside.
With a mixer, beat together powdered sugar, coconut oil, coconut milk and vanilla on medium until creamy.
Add flour to mixer and beat for 1-2 minutes (add an additional tablespoon of coconut milk if necessary).
Take your dough out of the mixer and wrap in plastic wrap or tight glass container. Let the dough rest in refrigerator for 10-15 minutes. If you would like to make this dough in advance, store wrapped in refrigerator. Let rest on counter for 1-2 hours before ready to use.
On the counter, lay out large piece of plastic wrap. Place cookie dough in the center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/4" thick.
Cut dough into circles or desired shapes. Place cookies on prepared baking sheets.
Bake cookies for 7-8 minutes. Do NOT over bake, as they won't turn much of a golden brown.
Remove cookies from oven and place on cooling rack to cool completely.
Sprinkle with cinnamon to decorate!