Line two baking sheets with a silpat or parchment papper.

In the bowl of a food processor add the gluten free pastry flour, the gluten free flour, baking soda and 2 teaspoons cinnamon. Pulse to combine. Then add in 1/3 cup coconut oil, 1/3 cup brown sugar, 1/8 cup sugar, vanilla and honey.

Process until the gluten free dough looks like small peas and then add in the buttermilk and process until a gluten free dough ball forms. The gluten free dough will seem dry and crumbly, but this is fine.
Preheat the oven to 350 degrees F.

Dump the gluten free dough out onto a lightly floured counter and pinch any crumbles of dough together with your hands. Divide the gluten free dough into two flat disks.

Working with one piece of gluten free dough at a time place a piece of wax papper over the gluten free dough and roll the gluten free dough as thin as you can, no thicker than 1/4 inch thick, but preferably an 1/8 inch thick (about the thickeness of a quarter).

Remove the top piece of parchment paper.
In a small bowl combine the 1/8 cup sugar and 3/4 teaspoon cinnamon. In another bowl melt the remaining 1 tablespoon coconut oil in the microwave. Brush the entire sheet of gluten free dough with the melted coconut oil and then generously sprinkle with the cinnamon sugar.

With a pastry cutter, pizza cutter or very sharp knife, even the edges of the rectangle. Slice into pieces, about 1/2 inch squares. Pierce each square carefully 2 or 3 with a fork. Use a very thin spatula and scrape the squares off the counter and then carefully use your hands to place the squares on the prepared baking sheets.

Repeat with the remaining gluten free dough until all the gluten free dough has been used.
Bake for 9 to 13 minutes or until lightly golden brown on top.
Allow to cool completely and store in an airtight container.