Add the butter, coconut sugar and honey to a medium mixing bowl and beat them with an electric hand mixer until combined. Add the eggs and the vanilla extract and beat until smooth.

Split the creamed butter into 2 portions

Pour the baking powder and both types of flour into a small mixing bowl and whisk them together until combined.

Pour the baking powder and both types of flour into a small mixing bowl with cocoa powder and whisk them together until combined.

Slowly add the dry ingredients to the wet mixture, beating with an electric hand mixer until they have been fully incorporated.

Divide each dough in two and use your hands to shape it into flattened disks. Wrap the disks in plastic wrap and place in the fridge for at least 30 minutes. (The dough can stay in the fridge for up to 24 hours, but you may need to let it soften a bit before using if it has been chilled for more than 4 hours.)

Preheat the oven to 350˚F (180˚C). Place one disk of dough on a floured surface (the other disk should stay in the fridge) and use a floured rolling pin to roll the dough to between ⅛ and ¼ of an inch in thickness. Cut the dough into shapes using cookie cutters, and place them about 1 inch apart on a baking sheet lined with parchment paper or a silicone baking mat. Re-roll any remaining dough to create more shapes.

Place the animal crackers in the oven and bake for about 12 minutes, until the edges have just started to brown. While the first batch is baking, take the second disk out of the fridge and repeat the previous step with the remainder of the dough. Remove the first batch from the oven (once adequately cooked) and bake the second batch. Allow the crackers to cool for at least 5 minutes before enjoying.