2. Allow coconut oil to become softened at room temperature, or by running warm water over the closed container.

3. Using a fork, cream together softened coconut oil and brown sugar in a bowl, then add almond milk and vanilla extract until smooth. Set aside.

4. In a separate bowl, mix the flour, baking soda, cinnamon, chocolate chips, baking powder, and 1/4 tsp. salt, until thoroughly combined.

5. Combine the wet and dry ingredients, mixing with a spatula as you gradually incorporate the liquid into the flour mixture. A pliable, but firm dough should form.

6. With clean hands, roll the dough into 1" balls and space evenly on the prepared baking sheets (they will spread), then flatten them out a bit with your palm. This recipe yields about 35 small cookies.

7. Bake for 7-10 minutes, until golden and slightly firm. If you like your cookies very soft and gooey, 7-8 minutes should do the trick.

8. Remove from oven and allow to cool on a cooling rack before serving.

2. Mix the cardamom, 1/4 cup of the sugar, and 1/4 tsp. of the cinnamon together in a large bowl. Set aside.

3. In a separate mixing bowl, use a fork to whisk together the canola oil, sugar, maple syrup, and almond milk. Once mixture becomes slightly paste-like, mix in vanilla extract.

4. In a separate bowl, combine the flour, 1/4 tsp. salt, baking soda, and remaining cinnamon together until combined.

5. Combine the wet and dry ingredients, mixing with a spatula as you gradually incorporate the liquid in to the flour mixture. A firm dough should form. Feel free to use your hands to combine if flour remains. Roll dough into 1" balls.

6. Place balls into the cinnamon, cardamom, and sugar bowl, and completely coat.

7. Arrange coated dough balls on a baking sheet, pressing down lightly to create cookies that are about 1 1/2" to 2" in diameter. Bake for 10-12 minutes, or until slightly browned and firm. Remove from oven and allow to cool on a cooling rack before serving.

2. In a dry large pan, add the flaked coconut and almonds over medium-high heat. Move the coconut and almonds around to ensure they do not burn, about 3-4 minutes. Remove from heat and pan when coconut and almonds are browned and aromatic. Set aside.

3. Place a pot of water on the stove over medium heat with a metal bowl nestled over the pot, bottom-side down. Pour chocolate chips into the metal bowl and stir occasionally until chocolate begins to melt. Once hot, remove pot (with bowl still on top) from heat, and stir chocolate vigorously until completely melted and smooth.

4. Pour melted chocolate onto the prepared baking sheet and smooth out and against the edges with a spoon to create a 1/2" layer of chocolate. Sprinkle melted chocolate with toasted coconut, toasted almonds, and dried cranberries, pushing some into the chocolate as you go to ensure they affix to the bark.

5. Place pan with bark in the refrigerator to cool for 20 minutes, or until hardened. Once hardened, remove from refrigerator and, using a very sharp, hefty knife, cut into triangles. Arrange on a serving plate.