In a large mixing bowl, cream together ½ cup of plant-based butter and ½ cup of coconut sugar until light and fluffy, about 3-5 minutes. Incorporate wet ingredients and mix well.

Gradually sift in 1½ cups of all-purpose flour and 1 teaspoon of baking soda, gently folding until just combined.

Divide the dough into three portions. Mix 1 teaspoon of cinnamon and 2 tablespoons of honey into one portion. For the Cocoa flavor, add ¼ cup of cocoa powder and 2 tablespoons of agave syrup.

Roll out each portion of dough to ¼ inch thickness, using cookie cutters to shape. Arrange on a parchment-lined baking sheet.

Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until golden brown.

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