Preheat the oven to 350ºF and adjust the rack to the middle position.

Place the almond flour, coconut flour, sugar, gelatin, arrowroot, all of the spices, and sea salt in the bowl of a food processor. Process to combine, about 20 seconds. Add the vanilla and butter and then pulse 8x to combine and then process until the dough forms a ball. Let the dough sit for 10 minutes.

Line a baking sheet with unbleached parchment paper. Using a small cookie dough scoop, scoop cookie dough onto the baking sheet and then gently press down on each cookie dough ball with flat fingers so the cookie is about 1/2” thick. Bake for 15 minutes, or until just golden on the edges. Remove and let cool completely.

For the icing:
Heat the whole milk until just warm, remove from the heat, and then add the tea bag. Let steep for 5 minutes.

Place the butter, powdered sugar, steeped milk and vanilla in the bowl of a standing mixer. Mix on low until the mixture is fluffy, about 1 minute. Frost cookies.

Cookies are best served the day they are made.