Line a large baking sheet with parchment paper and set aside.

In a medium bowl, whisk the chickpea flour, confectioner's sugar, and salt until blended.

Stir in the remaining ingredients: the melted vegan butter, water, and vanilla. Stir until completely blended (the dough will look somewhat greasy; that is normal).

Roll out the dough between sheet of plastic wrap, parchment paper or wax paper to an even 1/4-inch thickness. Using 2-inch (5 cm) cookie cutters, cut out shapes from the rolled dough. (Note: You can use large or smaller shapes, but do all of one size (no matter the size) for even baking).

Use a metal spatula, transfer the cookie shapes to the prepared baking sheet, spacing two inches apart. Re-roll the dough and cut out more shapes, repeating until all of the dough has been used.

Place the baking sheet in the freezer and chill for 15 minutes.

While the dough is chilling, preheat the oven to 300F (150C).

Remove the baking sheet from the freezer. Bake in the preheated oven for 20 to 25 minutes until the surface of the cookies looks dry and the edges are slightly golden brown.

Let the cookies cool on the baking sheet for 5 minutes and then use a spatula to transfer them to a cooling rack. Cool completely. Decorate as desired, or enjoy plain.