Beat all ingredients together or pulse together in a food processor until dough forms. If dough is a little sticky, it's best to sprinkle in some coconut flour on the outer surfaces when rolling.
Roll dough out between two pieces of parchment paper to desired thickness (between 1/8 and 1/4 inch). Thinner cookies bake quicker and tend to be more crisp. Sprinkle a little extra coconut flour (or almond flour/sunflower seed flour) on to dough as needed. Dough can also be rolled into a log and frozen for 20-30 minutes and then sliced into circles for easy "slice and bake" cookies.
Cut into shapes and place on parchment lined baking pan.
Bake in oven at 350°F for 8-10 minutes or until edges are lightly browned.
Remove from oven, let cool on rack for about 5-10 minutes then transfer cookies to a cooling rack until completely cooled.
Pour the powdered sweetener in a small bowl. Add enough water to make a thin glaze. Divide and add coloring as desired (I go for natural food coloring). Brush glaze onto cookies in thin layer and allow to dry.
Almond flour can be replaced one-for-one with sunflower seed flour. You can also replace the coconut flour with almond or sunflower seed flour.