In a medium bowl, whisk together both flours, baking soda and salt. Set aside.

In the bowl of an electric mixer, combine the butter, brown sugar and agave syrup. Beat on medium speed until light and fluffy, about 2 minutes scraping down the sides of the bowl. Add the flour mixture on low speed until just blended and the dough comes together.

Transfer the dough to plastic wrap and wrap tightly. Refrigerate for 2 hours.

Preheat the oven to 350 degrees.

Roll dough to 1/8" thickness and cut with desired cutter.

On a silpat or parchment lined baking sheet, place the cutout cookies about 1/2" apart. These do not spread alot, so they can be fairly close together.

Bake for 10 minutes, rotate and bake for another 6-8 minutes. The smaller the cookie cutout, the less time they will take to bake. They will still be a little soft but will crisp up as they cool and come to room temperature.

Lightly brush the tops of the cookies before baking with almond milk and sprinkle with cinnamon sugar mixture if desired.

Melt either white or semi-sweet vegan chocolate and dip into crushed vegan peppermint candies. Allow to set completely before storing.