• Preheat oven to 350° F.
• In three medium mixing bowls, combine dry ingredients for each cookie, respectively. Each bowl should get flour, coconut sugar baking soda, and salt. Matcha cookies will also get matcha sifted through a fine mesh strainer and combined. (If you prefer to just do one flavor at a time, that's fine, but I like to save time and do all three at once!)
• Once dry ingredients are combined, add water to your Plain cookies, water and vanilla extract to your Matcha cookies, and cranberry juice and orange zest to your Cranberry-Orange cookies. (See below for cranberry juice instructions.)
• Mix the contents of each bowl well, using separate utensils so you don't mix colors. Combine until an even dough is formed.
• Form the dough into balls (about 1 tablespoon each) and place one inch apart on a baking sheet lined with parchment paper. I fit all 36 cookies on one baking sheet! Flatten each cookie slightly with your fingers or the bottom of a glass.
• Bake for 14-16 minutes until the bottoms begin to brown. Let rest for 5 minutes and then transfer to a wire rack to cool.
• Optional: top off cookies with powdered sugar (sifted through a fine mesh strainer).

Fresh Cranberry Juice

• Add fresh cranberries and water to a food processor or high speed blender and blend on high for 1 minute, pausing throughout to scrape the sides down as needed.
• Strain through fine mesh strainer, cheesecloth, or nut milk bag.