In a bowl, combine the gluten-free flour blend, almond flour, and salt.
In a separate bowl, cream together the softened vegan butter, melted coconut oil, and granulated sugar. Add the evaporated oat milk, and vanilla extract, and mix again.
Add the flour mixture to the butter mixture and mix until you don't see any dry bits of flour. Cover and let it rest on the counter for 30 minutes.
Take the dough out onto a piece of parchment paper, cover that with another sheet of parchment paper, and roll it out to ¼ inch (½ cm) thickness. Put it in the refrigerator while you preheat the oven.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Take the chilled rolled-out cookie dough out of the refrigerator and cut out shapes using an egg-shaped cookie cutter.
Put them on the parchment-lined baking sheet and bake for 8-10 minutes.Re-roll any leftover cookie dough and bake more cookies, until you have no more cookie dough left.
Let them cool completely on the baking sheet before taking them onto a wire rack.