In a large mixing bowl, combine the flour and coconut sugar, ensuring they are well blended. Using a pastry cutter or your fingers, mix in the plant-based butter until you have a crumbly texture.

Next, add the agave syrup and oat milk, stirring until a smooth dough forms. Cover and let it rest for about 10 minutes to allow the ingredients to meld.

Once rested, divide the dough into three equal portions for your Homemade Teddy Grahams. For the cocoa flavor, mix cocoa powder into one portion until incorporated.

For the chocolate chip version, fold in mini chocolate chips to the next portion. Leave the last portion plain to highlight the honey cinnamon flavor, or mix in cinnamon as desired.

Preheat your oven to 350°F (175°C) while you shape the cookies. Lightly flour a clean surface and roll out each portion of dough to about ¼ inch thick.

Use a teddy bear mold or cookie cutters to cut out your shapes. Place the shaped cookies on a parchment-lined baking sheet.

Bake for 10-12 minutes or until the edges turn lightly golden. Keep a close eye on them, as baking times may vary depending on your oven.

After baking, let the cookies sit on the baking sheet for 5 minutes to firm up. Then, transfer them to a wire rack to cool completely.