Preheat oven to 350 F. In a bowl, whisk together the almond flour, tapioca flour, baking soda, and sea salt; set aside.
In a separate bowl, add the egg, vanilla, maple syrup, and coconut oil and stir to combine.
Slowly fold the flour mixture into the bowl with the egg, about ⅓ of the flour mixture at a time, until no flour clumps remain.
Place a piece of parchment paper on a flat surface and sprinkle some tapioca flour on top. Place the dough on top and sprinkle a little more tapioca flour on top of the dough. Roll dough out to about ½ inch in thickness. Using cookie cutter, cut the dough into shapes and place on a baking sheet lined with parchment paper or greased with oil. Bake for 9 - 11 minutes until they turn a golden brown color. Let cool before icing.
For the icing, mix the powdered sugar and almond milk until the powdered sugar is dissolved. Use icing to frost cookies then dust with sprinkles.
To store, allow the icing to dry all the way. Then place in an air-tight container. They will keep fresh for about 5 days on the counter and up to a week in the fridge.