Step 1

Preheat oven to 350°F and line a baking sheet with parchment paper.

Step 2

In a medium bowl, sift together the almond flour, oat flour, tapioca flour, baking soda, and salt. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment or a mixing bowl with a hand mixer, cream the butter and sugar together on medium high speed until light and fluffy, 3-5 minutes.

Step 4

Add the egg and vanilla, mixing just until combined, scraping down the sides and bottom as needed.

Step 5

With the mixer on low, slowly add the dry ingredients. Increase the speed to medium and mix until just combined, scraping down the sides as needed.

Step 6

Roll the dough out on a surface dusted with oat flour into a 1/2 inch thick round and cut out circles with 2.5-inch round cutter or glass. Alternatively, roll about 2 tablespoons of dough into a ball and flatten into a 1/2-inch thick 2.5-inch wide circle. Place cookies 2 inches apart on the baking sheet.

Step 7

Bake for 12 minutes (for nut-free variation, bake only 10 minutes). Remove from oven and let cool for 5 minutes on the baking sheet before using a thin spatula to transfer to a wire rack to cool completely.

Step 8

Meanwhile prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment or a mixing bowl with a hand mixer, beat the butter on medium speed until smooth, scraping the sides as you go.

Step 9

With the mixer on low, slowly add the powdered sugar, ground freeze-dried strawberries, vanilla extract, and salt. Beat until smooth. Add the heavy cream or milk, starting with 3 tablespoons, until the frosting is smooth enough to spread.

Step 10

Once cookies are cool, spread 2-3 teaspoons of frosting onto each cookie and decorate with sprinkles.