Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Combine the almond flour, eggs, vanilla, maple sugar, tapioca starch, baking soda and salt. 

 Divide the dough into 6 portions and on the prepared baking sheet flatten each one into a disc about ¼ inch (6 mm) thick.

 Press the ball until it flattens into a thinner disc, around ¼ inch (6 mm) thick. These have a cake-like texture, so if you prefer thinner, you can flatten them more, but the texture may change. Bake the cookies for 10–12 minutes, watching so they do not burn. While the cookies are baking, make your two icings.

 To make the chocolate icing, melt the chocolate chips, which can be done with a double boiler method. To do this, bring 2 cups (450 ml) of water to a boil over high heat in a small saucepan. Place your chocolate chips in a stainless steel mixing bowl and situate it over the boiling water. Stir the chocolate until it is melted and remove from heat.

 To make the vanilla icing, you can use the same method to melt the coconut oil and then add in the remaining vanilla icing ingredients.

 Set aside and allow it to cool until it thickens and begins to turn opaque again. Once the cookies have cooled entirely, spread your two icings evenly, each covering half a cookie.

Bubbe’s tip: These cookies are soft, but if baked too long, they will start to crisp  up. Also, be sure you let them cool entirely before icing them, or your icing  will melt and slide right off! Don’t be all meshuga, and listen to your bubbe!

Recipe posted with permission from The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day , by Simone Miller & Jennifer Robins