• Melt the coconut oil in a small saucepan and pour into a medium-size mixing bowl. 
  
• Cream together the oil and coconut sugar using a handheld mixer. 
  
• Add maple syrup, egg, and vanilla. Mix until well combined. 
  
• Add dry ingredients to a separate bowl and stir together. 
  
• Slowly add the dry ingredients into the sugar and oil mixture. Mix until dough forms.
  
• Knead gently a few times. Wrap the dough in plastic wrap and chill for 1 hour.
  
• Sprinkle the counter with coconut flour or tapioca starch. Roll out until it is about 1/4 inch thick.
• Cut into desired shapes using cookie cutters.
  
• Place cookies on a baking dish about 2 inches apart.
• Bake in a preheated 375°F oven for 8-10 minutes or until golden brown.

To Make the Icing

• The night before, place the can of coconut cream in the fridge to chill.
• Add coconut cream to a large mixing bowl.
• Mix with a stand-up mixer or a handheld mixer for several minutes until stiff peaks form.
• Add in maple syrup, vanilla, and food dye and continue to mix until well combined.