In a bowl whisk the butter, coconut sugar, agave and egg until creamed together.
Add the dry ingredients: almond flour, oat flour, cinnamon, ground ginger, nutmeg, and allspice and mix together until combined.
Place the batter in between two pieces of parchment paper and roll it flat, in between 1/4 an inch to 1/8 inch thick.
Place on top of a cutting board or flat surface and put it in the freezer for ten minutes.
Preheat oven to 350F.
Remove the top layer of parchment paper and use cookie cutters to cut the dough into shapes.
Slide a butter knife under the shapes to transfer the cut out dough to a baking sheet lined with parchment paper.
Once all the cookies are transferred, bake for 10 minutes.
Place the leftover dough in between the parchment papers again and roll it out. Store it on a flat surface (I used a cutting board) in the freezer until you’re ready to cut your second batch of cookies.
Remove the cookies from the oven and allow to sit on the pan for five minutes.
Transfer them to a cooling rack and allow them to cool completely.
Prep the icing: in a small bowl, whisk together the powdered sugar and 2 tablespoons of milk. Eyeball this step and add an additional tablespoon or two of almond milk to get a good icing consistency that is thick enough to stay put but thin enough to be piped out of an icing bag.
When you’re ready to apply the icing, cut a small corner off one end of the baggie. Then, squeeze the frosting out of the cut tip to decorate the cookies as desired.