• 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 ⅛ and ¼ 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.

Glaze (Optional):

• 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.