Whisk together the dry ingredients (flours, spices, baking powder and soda) in a large mixing bowl.
In a medium mixing bowl, add coconut oil, honey, vanilla, and eggs, whisking after each addition.
Stir the wet ingredients into the dry and combine until dough forms a ball. Chill for 1 hour in refrigerator for easier rolling.
Preheat oven to 350F. Line two baking sheets with parchment paper.
Roll out dough on a gluten-free-floured surface with floured rolling pin, or between two layers of parchment paper, to ¼-inch (6 mm) thickness. Cut into shapes with cookie cutters. Lift each one onto a parchment-lined baking sheet.
Bake on a rack in the middle of a preheated oven for about 5 to 7 minutes until cookies are just starting to brown around the edges. Cool them on a wire rack.
Stir coconut butter and honey together until very smooth. Press it through a sieve if it's lumpy. Cut a very small corner off a plastic sandwich bag. Transfer the icing to the sandwich bag and squeeze through the hole in the corner to decorate cooled cookies.
Allow ingredients such as eggs and nut flour to come to room temperature before mixing.
If your coconut oil is hard, melt it. Then (or if your coconut oil was liquid), refrigerate it, stirring it occasionally until it reaches a creamy consistency.
Tapioca or arrowroot flours work well to keep the dough from sticking as you roll it out.
Chill the dough, so the cookies will roll out and keep their shape nicely.
I've given you an option for a naturally sweetened icing, but use your imagination when it comes to decorating your cookies!