Preheat oven to 350 °F (175°C) and line a baking sheet with parchment paper.

Cream the sugar. Cream the coconut sugar and coconut oil in a mixing bowl until smooth and fluffy. Then, add the water and mix again until fully combined. Note: you can use a stand mixer fitted with the flat beater attachment to speed up this step.

Add the dry ingredients. Add the brown rice flour, white rice flour, cornstarch, xanthan gum, cinnamon, baking soda, and salt, and mix until it forms a dough. It should have the texture of cookie dough. If the dough appears too crumbly, add ½ teaspoon of water at a time until it reaches a good consistency.

Flatten the dough. Roll out the dough between two sheets of parchment paper to a ¼-inch thickness. Optional: At this point, you can refrigerate the flattened dough for 2-3 hours to make it easier to cut and handle.

Cut out cookies. Using a sharp knife, cut the dough into about 18 rectangles. You can use a cookie cutter or cut them into the shape you want. Transfer the cookies to the prepared baking sheet. Note: The cookies will be very soft, so be careful not to break them when transferring them to the baking sheet.

Bake. Bake for 11-12 minutes or until golden brown. The cookies might be a bit soft but will harden once cooled.

You can store these Biscoff cookies in an airtight container for up to 3 weeks at room temperature.