Steps

• In a mixing bowl, combine the flour, sugar, salt, and baking soda. Incorporate the non-melted coconut oil with your hands. When there are no more coconut oil chunks left, add the plant-based milk.
• Preheat your oven to 350 degrees F. Divide the dough into 6 portions.
• - Coffee biscuits: Mix one tablespoon of instant coffee with two tablespoons of hot water. Add this mixture to one portion of the cookie dough. Flour your work surface and roll out this dough with a rolling pin to a thickness of 0.3cm (1/8 inch). Cut out cookies in the shape of a cat's tongue. Place them on a baking sheet lined with parchment paper. Bake for 11 minutes. When they are cooked and cooled: Mix 3 heaped tablespoons of powdered sugar with one teaspoon of water to make the icing. Spread it on half of the surface of each cookie! Sprinkle a little ground coffee on top 🥰🥰
• - Ginger biscuits: Add 1 tablespoon of ground ginger to a portion of cookie dough. Shape 40g biscuits on a baking sheet lined with parchment paper. Bake for 15 minutes.
• - jam: shape 40g cookies on a baking sheet using one of the portions of plain cookie dough. With your thumb, make a hole in the middle of each cookie and place a spoonful of your choice of jam. Bake for 15 minutes.
• - gingerbread cookies: add to a portion of cookie dough: one teaspoon of ground cinnamon, one teaspoon of powdered ginger, a pinch of ground cardamom, and one teaspoon of maple syrup. Flour your work surface. Roll out this dough with a rolling pin to a thickness of 0.3 cm (approx. 1/8 inch). Cut out circles and draw a button pattern on each one (I used various sizes of jar lids and piping tips to create round markings). Bake for 10 minutes.
• - Matcha swirls: Divide one portion of the cookie dough in half. In one of the halves, add a teaspoon of matcha powder. Flour your work surface and roll out both doughs to a thickness of 0.4 mm (0.015 inches). Stack the matcha dough on top of the plain dough and roll them together. Place the roll in the freezer for 20 minutes. Cut slices of 1 cm (0.4 inches) and place them on a baking sheet lined with parchment paper. Bake for 15 minutes.
• - chocolate: flour your work surface and roll out the last portion of plain dough. Cut out cookies using a snowflake cookie cutter. Place them on a baking sheet lined with parchment paper and bake for 15 minutes. Melt 100g of chocolate and dip the cookies in it. Place them back on the parchment paper and put them in the fridge for 30 minutes to allow the chocolate to set! Done!