Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
Mix together butter, monk fruit and coconut sugar using a hand mixer or stand attachment. Mix in maple syrup, barleymilk, vanilla and almond extract until creamy.
In a separate bowl, whisk together flour, starch, baking powder and soda, and salt. On low medium speed, slowly add flour to butter mixture. Mix until a soft dough forms. Form dough into a ball and wrap tightly in plastic wrap. Refrigerate for 25 min.
Cut dough in half. Press down into a flat circle. Roll out dough to ¼ inch thick. Cut into desired shapes and place on baking sheet.
Bake for 8 min. until light golden brown. Completely cool on a wire cooling rack.
Decorate cookies with cinnamon or plant-based icing.