Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the plant-based butter and coconut sugar. Cream together for about 2-3 minutes until smooth and fluffy.

Pour in the coconut milk and mix on low speed until fully combined.

Gradually add the all-purpose flour and any flavor ingredients. Mix softly until a cohesive dough forms.

If the dough is too soft, chill it in the fridge for about 15-20 minutes.

Once chilled, shape the dough using a teddy graham mold or cookie cutter.

Place the shaped Teddy Grahams onto the prepared baking sheet and bake for 12-15 minutes until golden.

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