1. In a medium size mixing bowl, combine the almond flour, melted coconut oil, maple syrup, extracts and sea salt using a hand mixer or stand mixer until just combined. The dough may appear lumpy.
2. Use a silicone spatula to form a large ball of dough.
3. Cut 2 pieces of unbleached parchment paper about 13″x16″. Place one piece of parchment paper onto a solid surface, add the dough and top with the other piece of parchment paper. Using a rolling pin, roll out the dough until it’s even. Place in the fridge for about 10 minutes for it to firm up.
4. While the dough chills, set the oven for 350 degrees. Remove the dough from the fridge and cut into shapes. Carefully move the dough from the surface to a baking pan.
5. Bake for 7-9 minutes until the cookies are slightly golden brown. Cool for 20-30 minutes and frost.

TO MAKE THE FROSTING:

1. In a heavy duty saucepan, add the coconut butter, almond milk and maple syrup over low heat. Using a stainless steel whisk, stir until smooth for about 3-5 minutes.
2. Remove from heat and whisk in the vanilla extract and natural food coloring, of your choice.