1. Place almond meal, coconut flour, whole cane sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball.

For roll-out cookies:

1. Form dough into a 9-inch flat disk. Wrap tightly (I like to use a layer of parchment paper and then plastic wrap). Refrigerate for 1 hour. Preheat oven to 350 degrees F and adjust rack to middle position. Dust a large surface with a bit of arrowroot and roll out to 1/4-inch thick. Cut with cookie cutters and transfer cookies to a baking sheet lined with parchment paper. Bake for 9-10 minutes, until just turning golden brown on the edges. Cool completely before serving.

For slice-and-bake cookies:

1. Form dough into a 12″ log and wrap tightly (I like to use a layer of parchment paper and then plastic wrap). Refrigerate for 1 hour. Preheat oven to 350 degrees F and adjust rack to middle position. Slice dough into 1/4″ thick slices and place each cookie on a baking sheet lined with parchment paper. Bake for 9-10 minutes, until just golden brown on the edges. Cool completely before serving. Drizzle with melted chocolate if desired.