In a large saucepan over medium heat, combine wet ingredients; heat until coconut oil has melted and there are no lumps. (Overheating this mixture now will make a very hard dough to roll thin and without cracks.)
Remove from heat; while still warm, stir in dry ingredients. Cool then place into gallon-size zipper bag. (Roll out the cookie dough inside the zipper bag after it has cooled but before refrigerating. It rolls much easier.) Refrigerate overnight or as long as a month.
Preheat oven to 350°F. Parchment-lined insulated cookie sheets.
When read to bake, take only as much dough as you will need out of the refrigerator. Roll dough out tortilla thin inside the zipper bags or between 2 layers of parchment paper and cut with cookie cutters. No additional flour will be required. Place onto prepared cookie sheets with an offset spatula. The cut cookies transfer to the sheet easier if the dough is still cold.
Bake 8-10 minutes. After removing cookies from oven. Let cool briefly on cookie sheet, then transfer cookies and parchment paper to cooling rack. Cool completely. Store in airtight containers or freeze.
Notes
I do not recommend using an un-insulated baking sheet for this recipe. The thinness of the cookie makes it hard to get the inside and the edges evenly baked so an insulated baking sheet is required. Americas Test Kitchen recommends stacking 2 uninsulated baking sheets to get the same insulating effect as an insulated baking sheet. I have not tried this yet.