Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone mat.
In a medium-large bowl, mix together the cookie mix, coconut oil, and almond milk until it comes together in a ball.
On a floured surface roll dough to 1/4 inch thickness. Refrigerate until firm, about 15 minutes. Cut out shapes with cookie cutters and place on cookie sheet, 2 inches apart. Skewer with toothpicks. Refrigerate again for 10 minutes.
Bake until golden brown, about 7-9 minutes depending on size. Darker golden cookies will be crispy while lighter ones will be chewy. Cool on a wire rack. Using a piping bag or sandwich bag with small corner cut off, pipe along the perimeter of the cookies. Add a fresh raspberry to cookie skewers.