1.) In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar. Add the eggs, vanilla and mix until incorporated.

2.) In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.

3.) Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight.

4.) Preheat the oven to 350F. Line 2 baking sheets with parchment paper or a Silpat.

5.) Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick. Cut out the cookies using your choice of cutters. This dough works best when it is cold so you may need to put back in the freezer or fridge if you don’t work quickly. Using a spatula to transfer the cut cookies to the baking sheets. Gather the remaining scraps back up into a ball, place in the freezer or refrigerator for until the dough is cold and roll out again.

6.) Bake the cookies for 9-10 minutes, until lightly golden. Cool on a baking sheet for 2 minutes then transfer to a wire rack to cool completely before decorating.

7.) We used the same Royal Icing that we used on our Gingerbread cookies last year but you can use any decorations and icing you like!