The first step is to preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly, achieving that irresistible golden color. Trust me; an adequately preheated oven is crucial.

While the oven warms up, line a baking sheet with parchment paper. This will prevent your cookies from sticking and makes for an easy cleanup afterward.

In a large mixing bowl, combine the Pamela's Artisan Blend All-Purpose Flour, Pamela's Nut Flour Blend, sea salt, and ground cinnamon. Whisk them together until they're well combined. This ensures that the salt and spices are evenly distributed throughout the flour.

In another bowl, take the plant-based butter and powdered sugar. Beat them together on medium speed until fluffy. This usually takes about 3–5 minutes. The light and airy mixture will create a delightful texture in your cookies. Add the vanilla extract, orange zest, and maple syrup during this step; mix until everything is well blended.

Gradually add the dry mixture to the wet mixture. You can do this in increments to prevent a flour cloud from forming. Stir until combined, but avoid excessive mixing. A gentle hand here keeps your cookies tender.

Using your hands or a melon baller, scoop small amounts of dough and roll them into balls. Place them on the lined baking sheet, spacing them about 2 inches apart. You'll want these cookies to have room to spread.

Place the baking sheet in the preheated oven. Bake for 12-15 minutes, or until the edges are golden brown. Keep a close eye on them, as baking times can vary depending on your oven and cookie size.

Once they are ready, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool co