Best Soft Baked Sugar Cookies (vegan, gluten-free)

0 Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
1 Prepare flax egg in a large bowl by mixing the ground flaxseed and water until combined. Let it sit for 5 minutes to thicken.
2 In another medium bowl, combine the almond flour, coconut flour, arrowroot or cornstarch, baking powder, and salt. Whisk until well combined.
3 In the bowl of the flax egg, add the melted coconut oil, sugar, maple syrup, vanilla extract, and almond extract. Whisk until well combined.
4 Add the dry ingredients to the bowl of the wet ingredients. Use a spatula and stir until well combined. Let it sit for 5 minutes. This helps the flours to absorb the moisture.
5 Make cookie balls by rolling about 1.5 Tbsp of dough with your hands. Place on the cookie sheet. Take the bottom of a glass cup (or use your hands) and flatten the cookie balls (they don’t spread). Bake for 8-10 minutes, until lightly golden. Don’t overbake! They will firm up more as they cool. Let them cool on the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Make sure you cool the cookies completely before frosting.
6 To make the frosting, beat butter and sugar on high until fluffy, about 2 minutes. Add vanilla extract and beat until smooth and fluffy. To make it thicker, add more powdered sugar. To make it thinner, add a teaspoon of almond milk at a time until your desired consistency.
7 Frost each cookie however you want! Enjoy! Store leftover cookies in an airtight container on the counter.