Preheat the oven to 350 degrees F, and line a sheet pan with parchment paper.
In the bowl of a food processor, combine the flours, cocoa powder, coconut sugar, salt, and baking soda. Pulse a few times to combine.
Add the diced butter, and pulse until a coarse meal forms, about 10 one-second pulses.
Next, combine the honey, water, molasses and vanilla extract in a measuring cup. Stream the liquid into the food processor while its running (use the feed tube). The dough will clump together and form a ball.
Roll out one-third of the dough at a time between two pieces of wax paper. Roll it until it's slightly less than 1/4" thick.
Use a square cookie cutter (or any other cookie cutter shapes you like) to cut out shapes.
Peel the dough away from all the cut-outs, and then use a sharp metal spatula to gently move them to the prepared baking sheet.
Use a fork to prick holes all over, and the blade of a knife to score them in half (do not cut all the way through).
Bake for 14-17 minutes, until they're dry on the surface and the edges are starting to darken. Store in an airtight container for up to 1 week.
