Line two cookie sheets with silicone baking mats and prepare a pastry bag with a piping tip (use the one that looks like shark teeth, like ^^^^^^).

In a small bowl, whisk together the oat flour, sucanat, flax, baking powder, and salt.

In a medium-sized saucepan, add the almond milk, shortening, vanilla paste, stevia extract, and butter flavor. Stir with a rubber spatula over medium/low heat until shortening is completely melted. Remove from the heat.

Preheat your oven to 350 degrees Fahrenheit.

Add the dry ingredients from the small bowl into the saucepan.  Stir together.  When all is incorporated, place the pan back over the heat and stir with the spatula until thick and it forms a ball (takes ~8 minutes).

Scoop the dough into the prepared piping bag and pipe long churros out onto cookie sheets (use an oven mit if the bag is too hot for you to handle).  Bake for ~12-13 minutes.  Carefully transfer the silicone baking mats off the hot baking sheets and onto the counter.

In a small bowl, whisk together the vanilla sugar and cinnamon.  Brush the melted coconut oil over the churros and sprinkle on the cinnamon-sugar mixture.  Let cool, serve, and enjoy!