The same directions can be followed for all three of the types of cookies.

• Preheat the oven to 350F and line a baking sheet with parchment paper.
• In a medium sized bowl mix the dry ingredients - almond flour, oat flour, baking soda, sea salt (add the sifted matcha for the matcha cookies and the pumpkin spice for the pumpkin ones). Stir until there are no clumps.
• In a separate bowl mix the wet ingredients - melted coconut oil and maple syrup (add the almond extract for the acorn cookies and the pumpkin puree for the pumpkin ones ones). Stir until combined and pour into the dry ingredients. Mix until it is incorporated. The dough should be moist and slightly sticky. Use your hand to gently press the dough into a ball. Place it back into the bowl, cover and put into the fridge for 25-30 minutes.
• With a rolling pin roll the chilled dough between two pieces of parchment paper until it is 1/4 inch thick. Cut out the cookies and very gently transfer them to the lined baking sheet using an offset spatula or pastry scraper. Take the leftover dough and repeat until all the dough is used.
• Bake for 5-6 minutes until they just start to turn a golden brown around the edges. Let them cool completely on the pan before transferring.
• Once the cookies are cooled melt the chocolate. To do this place the chocolate in a medium sized bowl and place the bowl on top of a small pot filled with 2 inches of water (double boiler method.) The water should not touch the bottom of the bowl. Turn to medium low and stir the chocolate occasionally until it melts, about 7-10 minutes. Remove the the bowl and dip the cookies. Place them on a cooling rack or lined pan until the chocolate is set. Store them in an airtight container in the fridge for 2-3 days. Enjoy!