Preheat your oven to 350F while you prepare your dough.

In a large bowl, whisk together cashew butter, maple syrup and vanilla extract until smooth. If using food colouring, add it to the wet ingredients.

Sift in oat flour, baking powder and salt then mix together using a spatula until a dough forms. It should be workable with your hands. If you find it to be too wet, you can pop it into the fridge to set for a few more minutes, or add additional oat flour by the tablespoon.

Roll dough out between 2 nonstick baking mats or sheets of parchment paper using a rolling pin (or any bottle you have lying around!) until roughly 1/4 inch thick. Use a heart shaped cookie cutter to make hearts.

Place on a nonstick baking mat, leaving at least a 1/2 inch between each cookie. They won't spread too much, but give them rom to bake evenly. Bake for roughly 10-13 minutes, keeping in mind the cookies will firm up after baking.

Let cool completely before preparing your icing. If using coconut sugar, blend until a powder forms, then mix 1/4 cup with non-dairy milk or water by the teaspoon. Mix until you achieve a thick paste. If the mixture is too wet, it will take a long time to set and will be harder to ice with. If using coconut butter, melt by placing the jar into a pot of freshly boiled water (off the stove). Allow to melt, and once melted, transfer to a piping bag and allow to cool slightly before icing. Again, coconut butter is harder to work with, but is a great whole food alternative.