Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, eggs and vanilla extract. (Please do make sure your coconut oil is not HOT; it can be slightly warm just not hot!)

Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough; sometimes using clean hands might be necessary. Let the dough rest for just a few minutes.

Place dough between two sheets of parchment paper on a flat even surface. Roll out the dough so that it's approximately 1/4 inch thick.

Use cookie cutters of choice to cut the dough out and then place each shape on your prepared baking sheet about an inch apart. Sprinkle with organic cane sugar if you'd like then place on an ungreased baking sheet. Bake for 8-10 minutes. 

Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to finishing cooling. Makes about 18 medium sized cookie shapes.

To make the icing: Once cookies have completely cooled mix the icing ingredients together in a medium bowl until smooth (an electric mixer also works well). Transfer to a pastry bag to pipe icing onto cookies. I normally use a Ziploc bag and cut a VERY small hole in the corner after I've added half of the frosting to the bag, then decorate!