Steps

• In a mixing bowl, combine the flour, sugar, and baking soda. Incorporate the solid coconut oil and margarine with your hands. When no chunks of coconut oil remain, add the plant-based milk. Preheat your oven to 355°F (180°C).
• Divide the dough into 4 parts: set aside one quarter. Gather the remaining three quarters and divide that pile into 4 parts. You now have 5 portions, with one being larger.
• Orange biscuits: In this larger dough base, zest the orange and mix it in. Make about 12 small dough balls. Roll them in powdered sugar. Place them on a baking sheet lined with parchment paper and make an indentation in the center of each biscuit with your thumb. Fill the indentation with marmalade. Bake for 20 minutes.
• Chocolate-Coconut Christmas Trees: In one portion of cookie dough, add 3 tablespoons of shredded coconut and mix. Roll out the dough with a rolling pin to roughly half a centimeter thick. Use a cookie cutter to cut out as many Christmas tree shapes as possible (of course, you can use any other shape as well). Place them on a baking sheet lined with parchment paper. Bake for 16 minutes. Once they have cooled, dip the tips of the trees in melted chocolate and sprinkle the remaining coconut on top. Let them harden in the fridge so the chocolate sets!
• Nutella Star Cookies: Roll out a portion of cookie dough very thinly (flour the work surface well!) to a thickness of 2 mm. Cut out full circles of dough using an inverted glass. In half of these circles, cut out a star shape in the center and remove the dough from the center. Roll out the dough again to repeat the process until you've used up the dough ball. On the circles with a star in the middle, sprinkle chocolate sprinkles. Bake on a baking sheet for 14 minutes. On each full circle, spread Nutella and cover it with a star circle.
• Gingerbread Flakes: In a portion of cookie dough, add cinnamon, garam masala, vanilla, and ginger. Mix well. Flour your work surface and roll out the dough to a thickness of half a centimeter. Using a snowflake-shaped cookie cutter (or any other shape), cut out as many cookies as you can from the dough. Bake on a sheet for 16 minutes. Prepare the icing: mix powdered sugar with water. Once the cookies have cooled, decorate them with icing lines.
• Pear Jam Hearts: Heat the pear jam with the agar-agar. Let it boil for one minute, then set it aside in the fridge to firm up the jam. Roll out a portion of biscuit dough very thinly (make sure to flour your work surface well!) to a thickness of 2 mm. Use an upside-down glass to cut out rounds from the dough. In half of these rounds, cut out a heart shape in the center and remove the middle dough. Re-roll the dough to repeat the operation until you've used up all the dough. On the discs with a heart cutout, sprinkle some multicolored sprinkles. Bake on a baking sheet for 14 minutes. Spread some jam on each whole disc, then cover it with a heart disc.
• It's ready; gather your cookies in pretty metal tins! They'll keep like this for 8 days.