Preheat the oven to 350°F.

If you don’t have oat flour, blend dry oatmeal in a blender until it becomes a powder.

Combine the peanut butter, applesauce, egg, and coconut oil in a bowl with a mixer or by hand.

Add the oat flour and combine well.

Roll out the dough on a flat surface until about ½ inch thick.

Using your favorite cookie cutter, cut out as many shapes as possible.

Gather the scraps, re-roll and form as necessary until all the dough is used up.

Place the cutouts on a baking tray.

Bake for 20 to 25 minutes.

Transfer the baked cookies to a wire rack to cool completely.

If using fresh or frozen food, lightly simmer about ¼ cup in a small pan on the stove until the juices are released.

Strain the juice from the pulp into a small bowl. Discard the pulp.

Add enough water to the juice until you have 2 teaspoons. If you want the color to be darker or lighter, use more or less juice in the juice/water mixture that makes up the 2 teaspoons of coloring liquid.

If using a powder, mix a small amount it with at least 2 teaspoons of water. Use two teaspoons of this mixture for the color.

If using chamomile tea, boil two tea bags in 1 cup of water until the water reduces by at least half and the color is dark. Use 2 teaspoons of the reduced tea for the color.

Place honey, 2 teaspoons of coloring liquid, and 2 tablespoons of thickener (either cornstarch, arrowroot powder, OR tapioca starch) in a small bowl.

Stir until well combined and smooth. You may need to add another tablespoon of the thickener to the mixture to get the texture you need.

Use a spoon to drizzle the icing over the cookies.