In a medium sized bowl, whisk together the sugar, vanilla, egg, and coconut oil.

In a separate bowl, mix together the almond flour, tapioca flour, baking powder and salt.

Mix the dry ingredients into the wet ingredients until a dough forms. I like to use my hands for this step to make sure everything is mixed in well.

Cover the bowl and freeze the dough for 30 minutes, or refrigerate for at least an hour. *Do not skip this step, or the dough will be hard to work with

Preheat your oven to 350 F. Once the dough is chilled, remove from freezer and divide it into two. Keep half in the fridge while you work with the other half.

Cover your rolling pin (or bottle) with plastic wrap, and roll out half of the dough on a flat surface about 1/4 inch thick.

Using your cookie cutters or top of a glass cup, cut shapes throughout the dough. Remove them gently and place them on a parchment lined baking sheet. Continue rolling the dough out until all cookies are formed, and repeat with second half of dough.

Bake the cookies for 10 minutes, remove from oven and let cool completely before icing.

Top each cookie with your favorite vanilla icing and rainbow sprinkles. You can decorate these any way you like!

Keep stored in a sealed tight container for up to 1 week, or freeze for up to 3 months.