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Preheat your oven to 150℃/300°F (fan forced).
In a mixing bowl, combine the flour, bicarbonate of soda and salt.
In a blender or food processor, mix the vanilla, coconut oil, milk, rapadura and spices until well combined. If using a Thermomix, blend 30 seconds, speed 4.
Add the wet to the dry ingredients and mix together until dough forms. If using a Thermomix mix 30 seconds, speed 4 or until combined.
Scrape the dough onto baking paper and form a disc or ball. Wrap in baking paper and refrigerate for 30-60 minutes.
Place the dough between two pieces of baking paper and roll to approximately 2-3 millimetres thick. Cut rounds or shapes with a cookie cutter.
Alternatively, roll the dough into a log, wrap in baking paper and refrigerate for 30-60 minutes. Then slice to make round cookies (they may not be perfectly round but they will still taste good).
Place the cookies on a lined or greased baking tray and bake for 10 minutes.
Leave on the tray until completely cooled (they crisp as they cool).
Store in an airtight container in the fridge or freezer.