Combine the flours, baking soda, xanthan gum, salt, and spices in a large bowl.

In a separate large bowl, beat the orange zest, butter, oil, sweetener, and Sukrin Gold with an electric mixer for 3 minutes.

Beat in the egg and syrup for another couple minutes.

Slowly beat in flour mixture in three batches, beating in between each until the dough is fully incorporated.

Place the dough in plastic wrap and flatten slightly into a fat disc shape.

Freeze for 1 hour or refrigerate for 3 hours.

Heat your oven to 350°F and line two baking sheets with parchment paper. (If you don't have 2 baking sheets, just make your cookies in batches.)

Roll out the dough in between two layers of parchment so that it is about 1/4 inch thick.

Use cookie cutters to cut out various shapes from the dough.

Transfer the cookies onto the lined baking sheets and bake for 6-10 minutes or until lightly browned.

Beat the egg whites and vanilla extract with an electric mixer until it is frothy.

Slowly add in the confectioner erythritol - only add 1/4 cup at a time.

Add in the almond milk to make it a good piping consistency.

Place the frosting in piping bag or Ziploc bag and snip a tiny corner off the tip.

Decorate the cookies and enjoy!