In a large bowl, whisk together the dry ingredients: flour, baking powder, and coconut sugar until combined. In another bowl, melt the plant-based butter and mix it with coconut milk. Pour the wet mixture into the dry ingredients and stir until a dough forms, about 2-3 minutes.

Gently fold the wet ingredients into the dry until blended, ensuring not to over-mix. Form the dough into a ball, wrap it in plastic, and chill in the fridge for 30 minutes.

After chilling, divide the dough into three portions. In one, mix in honey and cinnamon; in another, add cocoa powder and agave; in the last, fold in mini chocolate chips.

Preheat your oven to 350°F (175°C). Roll each flavored dough to about ¼-inch thickness and cut out shapes using bear-shaped cookie cutters. Place on a parchment-lined baking sheet.

Bake the cookies for 10 to 12 minutes, or until lightly golden. They should be set but soft in the center.

Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.