Preheat oven to 180°C (350°F). Line a cookie tray with parchment paper. Set aside.
In a medium mixing bowl, beat vegan butter and coconut sugar with an electric beater until fluffy and well incorporated - about 20 seconds on medium speed.
Add in almond flour (and optional flavoring if desired) and using the electric beater again, beat all the ingredients together to form a consistent crumble. Use your hands to gather the dough pieces and form a dough ball.
Place the dough ball in the fridge for 10 minutes to firm up.
Remove the dough from the fridge and place the ball between two pieces of parchment paper. Roll the dough with a roller pin, thickness of your choice, the thinner the faster it cooks and the crispier/harder they get. I recommend not too thin or they burn, the best is about half a cm thick.
Peel off the top parchment paper sheet and use a cookie cutter to cut out shapes.
Lift a flat tool (knife, spatula) under the cookie to transfer onto the prepared cookie tray.
Gather the leftover dough, form a ball, and roll again following the same process. You should be able to form 20 sugar cookies with this recipe.
Bake the cookies in the center of your oven until sides are slightly golden brown, about 8-12 minutes. If you roll thin cookies it will bake fast otherwise it can take up to 12 minutes to bake. They will stay slightly soft after 8 minutes and that is what you want, they harden and crisp when cooling down like all shortbread recipe. Don't overbake to get them hard in the oven or they will burn.
Cool down on a cookie rack before decorating with melted vegan dark chocolate, icing sugar or serve plain.
Store up to 3 weeks in a cookie jar, sealed, at room temperature