Cookies

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine all dry ingredients (tigernut flour, tapioca flour, ground flax, coconut sugar, baking soda and salt).
3. Mix in wet ingredients (shortening, water and vanilla) using a fork or spatula.  Then, knead the dough with your hands until it can be formed into a ball.*
4. Flatten the ball of dough on a sheet of parchment paper.  Place another sheet of parchment on top of the dough and roll using a rolling pin.  Roll until dough is about 1/4" thick.**
5. Use cookie cutters to cut out shapes.  Transfer the shapes to a lined baking sheet.
6. Place the cookies in the oven and bake at 350 degrees for 7-9 minutes.
7. Remove from oven and cool 5-10 minutes on baking sheet, then transfer to a cooling rack.

Icing

1. Combine monk fruit, tapioca, water and vanilla in a small dish.  Start with just 1 tablespoon of water and add more as needed to get desired thickness.
2. Separate the icing into different containers.  Mix with powdered whole foods to color icing.
3. Scoop icing into plastic baggies and cut a small hole on each end.
4. Pipe the icing onto the cooled cookies and decorate with sprinkles (if desired).