Preheat the oven to 350 degrees.
In a large bowl combine the almond meal, coconut, coconut flour and baking powder.
Add in the egg, honey, avocado oil and vanilla. Begin to mix.
When everything is sticky and clumpy, add in the almond milk. Mix until there is one big sticky mess.
Line a baking tray with parchment paper.
Use a trigger ice cream scoop to portion the cookies onto the tray. Then, use a fork to press them down. They don’t expand much so make sure they’re in the shape you need them.
Ever so lightly, press your thumb into the center of each cookie.
Bake in the oven for 8 minutes, rotate the pan and bake another 6 minutes. Remove from oven and let cool.
While cooling, whisk together the frosting.
Using a spoon and spatula, top each cookie with the frosting. Alternatively, you can use an icing piper as well but see note below.
Store in the fridge and serve at room temperature.