In the bowl of a food processor, add brown rice flour, coconut flour, salt, and gelatin. Pulse a few times until combined.
Add in the solid coconut oil, and pulse until well combined with the flour and it is course. Add the honey and vanilla and process until the flour is moist and a dough forms.
Press dough into a ball then shape into a log about 1-2 inches around and 5-6 inches long. Wrap in waxed paper and chill until firm, about 1 hour.
Preheat oven to 350 degrees. Remove the dough from the fridge and slice into discs between 1/8 and 1/4 inch thick.
Bake or 12-15 minutes or until slightly golden around the edges. Enjoy!
* The gelatin acts as a binder in this recipe
If you want a cookie with a texture closer to shortbread, replace the honey with 1/4 cup raw sugar (ground fine in a food processor), and 4-5 Tablespoons non-dairy milk as needed to make the dough stick together.