To make the marmalade: add everything to a small saucepan and cook over medium-low heat for 10–15 minutes, stirring occasionally until soft, thick and jammy. Lightly mash with a masher or blitz with a stick blender briefly, leaving some texture. Cool completely (best made ahead or chilled in the fridge).
Spread the marmalade over both slices of bread and sandwich them together.
Cut into pieces and blitz in a food processor until crumbly. Split the crumbs in half, reserving half for going into the cookie dough and the other half to coat the cookies.
Add half the crumbs to a bowl with the flour, coconut sugar, maple syrup, salt, baking powder, vegan butter, vanilla, and orange zest and mix until almost combined, then use your hands to bring into a large dough ball.
Preheat the oven to 170c/340f fan.
Roll into 7 large balls, then roll to coat in the remaining sourdough crumbs, flattening in the crumbs to coat all of the surface on both sides.
Press down slightly in the middle with two fingers, or the back of a small spoon to create the palm of the bear paw print, then use your pinky finger to create three small holes above for the bear claw toes.
Spoon or pipe a little orange marmalade into each paw print.
Bake for 16-18 minutes as they are thick, or until the edges and crumbs are lightly golden.
Allow to cool on the tray for 10 minutes, then transfer to a wire cooling rack to cool fully.
