Gluten-free Lemon Cookies

-1 Preheat your oven to 350 F
-1 In a large bowl, combine the egg, sugar, coconut oil, lemon zest and vanilla extract until smooth
-1 Fold in your almond flour, tapioca flour, baking powder and salt and mix well until a dough forms. 
-1 Line a large baking sheet with parchment paper, and roll about 1-1.5 tbsp of dough into balls. Place them onto the baking sheet, and flatten the tops down gently with your fingers. 
-1 Bake for 10 minutes. Remove from oven and let them cool.
-1 For the icing, combine the powdered sugar and water until a thick glaze forms. If the icing is too thick, add a little bit of water as needed to thin. If it's too thin, add in a bit more powdered sugar as needed to thicken.
-1 Drizzle the sugar icing over the cookies, and top with the zested lemon.
-1 Keep stored in an air tight container for up to 1 week.