For the Cookies:

1. Preheat oven to 350 F. Line a baking sheet with a silpat or parchment paper.  
2. Into a large bowl whisk together the cashew butter, maple syrup and vanilla until combined. Sift in the oat flour and mix until a dough forms.
3. Roll out the dough 1/4 of an inch in thickness. Cut out cookies using a cookie cutter and place on a lined cookie sheet. 
4. Bake for 7-8 minutes, just before the edges start browning. Once out of the oven, let them sit for 3 minutes then transfer to cooling rack when you an handle the cookies. Don’t let them sit on the hot baking sheet for too long or they will continue to cook. 
5. Allow the cookies to cool completely before glazing. 

For the Glaze:

• Option 1: stir melted coconut butter and sifted strawberry powder and glaze using a piping bag
• Option 2: blend coconut sugar until powder consistency and then add in 1 tsp of non-dairy milk at a time until it forms a icing consistency (it should be pipe-able but not too runny or thin).
• Option 3: stir the powdered cane sugar and nondairy milk until icing consistency.