Preheat the oven to 350 degrees F. Line a 9×9-inch baking pan with parchment paper, letting it hang over the sides and spray with non-stick spray. This will make it easy to lift the cookies out of the pan after baking. Set the pan aside.

To a large bowl, add the almond flour, tapioca flour, salt, baking powder and baking soda. Whisk to combine and so that there are no lumps.

Add the melted butter, the maple syrup, vanilla extract, almond extract and egg. Using a rubber spatula, stir until well combined and a sticky dough forms.

Transfer the dough into the prepared pan and press into an even layer using a rubber spatula or damp hands. Bake for 20 to 22 minutes until golden brown and a cake tester comes out clean when pressed in the middle of the pan. Remove from the oven and let cool slightly, about 5 minutes, before transferring to a cooling rack. Let cool completely before frosting, at least 30 minutes.

Meanwhile, make your Frosting. In a stand mixer with the paddle attachment add the dairy-free cream cheese, butter, and vanilla extract. Beat on medium for 2-3 minutes until light and fluffy. Next, slowly add the powdered sugar and beat on high for 2-3 minutes until combined.

Add some gel food coloring (a little goes a long way, I use just 1 drop) and mix until the desired color is reached.

Transfer the icing to the fridge until your cake is completely cooled.