Preheat the oven to 350F and line a cookie sheet with parchment paper.

In a medium bowl combine the almond flour, coconut flour, baking powder and salt. In a separate bowl, whisk the egg, then add the sugar, coconut oil, vanilla and almond extract. You can also use a stand or electric hand mixer at this point. Mix until fully combined. Add the dry ingredients to the wet and mix until a thick dough forms. *If your dough is sticky and not forming a ball of dough, add one tablespoon of coconut flour at a time until it can form a ball and you can roll out the dough easily.

Place the dough in between two sheets of parchment paper on your countertop. Roll out the dough slowly between the two sheets of parchment paper to 1/4 inch thickness. Cut out the dough using your favorite cookie cutters. Place the shapes on the parchment lined baking sheet and repeat the process with remaining dough

Bake cookies for 8-10 minutes depending on the size of your cook cutters. Allow cookies to rest on the baking sheet for 5 minutes before transferring to parchment paper or wire racks to cool completely. Once completely cooled, decorate with your favorite icing.

For the Icing:

Classic Icing – mix the powdered sugar, vanilla, almond extract and salt with the plant-milk. The icing should be pretty thick. If it’s too thin add more powdered sugar 1 tablespoon at a time. Likewise, if it is to thick add more plant-milk 1 teaspoon at a time (a little goes a long way!)

Coconut Butter Icing – melt the coconut butter, honey, vanilla, almond extract and salt on the stove top. If the coconut butter is not thin and can drizzle easily, add coconut oil until desired consistency is reached. Once evenly combined, take off the heat and let the icing come to room temperature before decorating the cookies.