Preheat oven to 350 F.  In a bowl, beat together the egg, coconut sugar, peanut butter, maple syrup, coconut oil, and vanilla until creamy.

Fold in the almond flour, tapioca flour, baking soda, cinnamon, and sea salt.  Mix until no flour clumps remain.  The dough may be a tad sticky which is okay.

Lay a piece of parchment paper down on a flat surface and sprinkle with a little extra tapioca flour.  Place the dough on the surface and dust with tapioca flour.  Roll out the dough to about ½ inch in thickness with a rolling pin.  Use a cookie cutter to slice cookies out of the dough then transfer them to a baking pan lined with parchment paper

Bake the cookies for 8 - 10 minutes until they are golden brown with slightly crispy edges.  Let cool while you prepare the icing

Whisk together the powdered sugar, peanut butter, and 2 tablespoon of the almond milk.  If needed, add more almond milk in ½ tablespoon increments until desired consistency.  If the icing it too runny, sprinkle in some more powdered sugar and mix.

Add the icing to a pipping bag with a small tip or use a ziplock bag with a cut in the corner and an icing tip.  Pipe each cookie with a design of your choice.  Top with chopped nuts if desired for a little aded something!  Let the icing dry completely before  storing in an airtight container.  They will keep for up to 5 days on the counter or a week in the fridge