Preheat the oven to 350F degrees and line a baking sheet with parchment paper.
In a medium bowl, add the almond flour, coconut flour, baking powder, baking soda and salt. Stir together and set aside.
In the large bowl of a stand mixer with a hand mixer, cream together the dairy free butter and honey. Stop to scrape down the sides as needed. Whip until slightly light and fluffy!
Add the egg and vanilla and mix until combined – it may be slightly lumpy, that’s okay!
To this wet mixture, add the dry and mix until a thick dough forms.
Using a cookie scoop or tablespoon, portion out a cookie sized amount of dough. Using your hands, flatten and shape the dough into desired shape before placing on the cookie sheet. These will not spread!
Bake for 10 minutes. Allow to cool on the cookie sheet for 3-5 minutes before moving to a cooling rack to cool completely.
To make the icing: Add the dairy free butter to a mixing bowl and whip with a hand or stand mixer. Scrape down the sides and add the powdered sugar and vanilla. Mix until it comes together or gets a bit lumpy. If it won’t come together, slowly add dairy free milk 1 tablespoon at a time, pausing to whip between each addition. When it comes together as a light and fluffy buttercream, it’s done! Feel free to divide up and add desired colors if coloring frosting.
Using a knife or offset spatula, spread a thick layer of the frosting on the cooled cookies and top with sprinkles! Enjoy!
Recipe Development + Food Photography by Jessica Reynolds-Corden from Jessica Eats.
**Even though these are dairy free, I would recommend storing them in the fridge in an airtight container for a week or so. They also freeze beautifully for about three months.