Ingredients for 18 cookies

For the cookies:

¼ cup honey
1 cup whole wheat pastry flour + 1-2 tablespoons more, as needed
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon cinnamon
3 tablespoons coconut oil

For the icing:

¼ cup almond milk (or other milk), may need a few tablespoons more of almond milk for consistency
½ teaspoon cinnamon
½ teaspoon vanilla extract
1 cup raw cashews, soaked in water for a few hours or overnight
2 tablespoons maple syrup

Directions

Preheat oven to 350 degrees F.

Mix all ingredients together in a large mixing bowl.

If the dough is wet and sticky, knead in additional flour, 1 tablespoon at a time until you have a soft dough that is not sticky. If dough is too dry, add a little more oil.

Roll dough out, on a floured surface, to ¼ inch thickness and cut with cookie cutters. Continue this process- rerolling out dough and cutting with cookie cutters, until you have used up all of the dough.

Transfer cookies to a parchment lined cookie sheet and bake for about 8-12 minutes.

While cookies are baking, blend all icing ingredients in a blender or food processor. Allow cookies to cool completely before decorating them with icing.