In a large bowl of an electric mixer add in coconut oil, coconut sugar, egg, almond and vanilla extract and almond milk. Beat for 2 minutes until well combined, smooth and creamy. Make sure your coconut oil is slightly cool (but still melted) before you add the egg or it will end up cooking the egg.

In a separate medium bowl, whisk together whole wheat pastry flour, baking powder and salt. Slowly add to wet ingredients, with the mixer on medium low speed. Mix until just combined. If dough is too dry, add in a teaspoon or two of almond milk (or any milk you prefer).

Divide the dough in half. Place each dough ball between two sheets of parchment paper and roll out to 1/4" or 1/8" thickness to your liking. Place on a baking sheet and put in refrigerator for 1-2 hours.

Once you're ready to bake your cookies (and after the dough has chilled), preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

Remove cookies from the fridge and use a heart-shaped cookie cutter to cut your cookies. Place cut cookies on the baking sheet and bake for 6-9 minutes or until edges are just slightly golden brown. 

Allow to cool on cookie sheet for a few minutes before transferring to a wire rack to finish cooling. Repeat with remaining dough, rerolling dough as necessary. Makes about 12 medium sized cookies.

Once cookies are completely cool, make the icing: Place freeze dried strawberries in a blender and blend until they become a powder. Transfer to a medium bowl and whisk in powdered sugar, honey and milk until thick and somewhat smooth. Use about 1 teaspoon of icing per cookie and decorate them however you wish!

Cookies will keep well at room temperature for 4-5 days.