• 2 large eggs room temperature
• ½ cup vegan butter , melted (ghee or unsalted butter work if not dairy-free)
• ¾ cup granulated maple sugar , or preferred granulated sugar / sweetener
• 1 teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract , optional but adds that sugar-cookie flavor
• 2 cups fine blanched almond flour , you can also sub with tiger nut flour or gluten-free finely ground oat flour
• 2 tablespoons tapioca flour / starch or arrowroot flour (starch)
• 2 tablespoons coconut flour , you can also sub with 3 tablespoons of tapioca starch instead
• 1 ½ teaspoons baking soda
• ⅛ teaspoon fine grain sea salt
• Festive green white and red sprinkles or nonpareils. , opt for natural dye-free, sugar-free brands such as Supernatural Kitchen, Color Kitchen Foods, Gooddees, Keto Candy Girl if desired.

Frosting

• 8 oz softened dairy-free cream cheese or regular cream cheese if not dairy-free we like Kite Hill or Miyokos
• 3 tbsp softened vegan butter , refined coconut oil or unsalted butter if not dairy-free
• 3-4 tbsp pure maple syrup or preferred sticky liquid sweetener
• 2/3 tsp vanilla extract