In a medium saucepan, combine the canned coconut milk, organic cane sugar, lemon juice, lemon zest, cornstarch, vegan butter, and turmeric. Whisk these ingredients together over medium heat until fully combined. Keep stirring as the mixture heats up to prevent any lumps or burning. The mixture will thicken as it cooks. Once thickened, remove it from the heat and let it cool to room temperature before using it for your cookies.

In a large mixing bowl, beat the softened vegan butter and organic powdered sugar together until light and fluffy. This step is crucial for incorporating air into your mixture, leading to cookies that have a tender texture.

Add the vanilla extract to the butter and powdered sugar mixture and mix until combined.

Gradually add the gluten-free all-purpose baking flour and salt into your creamy butter mixture. Mix on low speed or with a spatula until everything comes together. Take care not to overmix.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Shape your cookie dough into small balls, then flatten each ball slightly between your palms. Arrange the cookies on the baking sheet, spacing them about an inch apart.

Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Watch closely near the end of the baking time.

Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.