Preheat your oven to 350 degrees, and gather your ingredients.
In a large bowl, combine the almond meal, coconut, coconut flour, and baking powder.
Stir to combine, then add your egg, local honey, avocado oil, and the vanilla.
Gently stir the ingredients together, until just combined. The mixture should look sticky and clumpy.
Add your almond milk and mix until the batter is sticky.
It will look a bit of a mess, but that's okay. You're on the right track.
Line a baking sheet or jelly roll pan with parchment paper.
Using a spoon or cookie scoop, portion out about a tablespoon of dough, and roll it into balls.
Grease your hands with coconut or avocado oil, and press each ball down into a cookie shape.
These cookies won't expand as they cook, so make sure that you flatten them enough for your liking. Thicker cookies will take longer to cook.
Gently press your thumb into the center of each cookie to make room for the frosting after they're baked.
Bake your cookies in the oven for 8 minutes, then rotate the pan and bake for another 6 minutes.
Remove the cookies from your oven and allow them to cool for 5 minutes before transferring them to a wire rack to finish cooling.
While your cookies are cooling off, mix up your frosting.
You can either use a spoon to apply dollops of frosting to each cookie, or you can add about 1.5 more teaspoons of maple syrup to the frosting and pipe it onto your cookies.
Store your cookies in the fridge until you're ready to enjoy them. Pull them out about 10 minutes before you want to dive in.