Cookie Dough

• 1/2 cup coconut oil, softened but not melted
• 1/2 cup almond butter or Artisana raw cashew butter
• 1/4 cup Tablespoons maple syrup
• 1/4 cup Tablespoons brown swerve or monk fruit
• 2 Tablespoon vanilla extract
• 2 flax eggs (2 Tbsp ground flaxseed + 6 Tablespoons water, let sit for 5 minutes)
• 1 1/2 cups almond flour or Tiger Nut Flour
• 1/2 cup tapioca flour
• 6 Tablespoons coconut flour
• 1/4 cup + 1Tablespoons cocoa
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Almond Butter Frosting

• 1 cup palm shortening
• 1 cup almond butter
• 3/4 cup Confections Powdered Swerve Sweetener
• 2 Tablespoon honey
• 1/2 tsp vanilla
• Sprinkle of sea salt