In a large bowl, cream together the coconut oil and sugar.

Add the eggs, milk. and vanilla and whisk until mixed.

Add the spelt flour and cream of tartar and stir until just mixed. Be careful not to overmix.

Place a cover over the bowl and chill the dough in the fridge for 30 minutes.

Preheat oven to 350 degrees Fahrenheit and line two baking sheets with Gefen Parchment Paper.

Once the dough is chilled, roll it out until it is one to one and a half centimeters thick. Cut with cookie cutters or an upside down cup.

Carefully transfer the spelt sugar cookies to the baking sheet and cook, in batches, for 10 to 15 minutes, until they are golden brown.

To make the icing, mix the powdered sugar, almond milk and almond extract in a bowl. Add natural food colouring if desired.

When the cookies are cool, decorate with icing and natural sprinkles.