Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
In a large bowl, whisk together the quinoa flour, sucanat, oat flour, cinnamon, baking powder and salt.
In an electric stand mixer bowl fitted with a beater attachment, add the maple syrup, almond milk, coconut oil and vanilla extract. Mix on low speed. Add the dry ingredients to the stand mixer and mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary. Mixture should be thick, like cookie dough.
Roll the dough out in between 2 silicone baking mats until it is ~⅛” thick. Peel the top silicone baking mat off. Place the rolled out dough in the refrigerator for 30 minutes.
Use a 1¾” circle cookie cutter and transfer the dough circles onto the prepared cookie sheets using a thin, sharp pie server (keep rolling out the dough until it is all used up. If it gets too soft or sticky, place it back in the refrigerator for a bit).
Bake for 10 minutes, or until the edges are golden brown. Slide the parchment paper off the cookie sheets and onto wire cooling racks to cool completely. Serve immediately, or store in a tightly sealed container at room temperature for up to 1 week.