• In a large mixing bowl whisk together almond flour, coconut flour, baking powder, baking soda and salt, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in the egg, sour cream, and vanilla extract.
• With mixer set on low speed slowly add in flour mixture and mix until combined.
• Wrap the dough in plastic wrap and shape each into a round disk. Chill for a minimum of 2 hours, preferably overnight.
• When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a 1 inch cookie scoop and place on a silicone lined baking sheet.
• Bake for 4 minutes and remove the pan from the oven. CAREFULLY drop the pan onto your countertop from the height of about 4 inches. Repeat this step 4-5 times. By dropping the pan the cookies will spread and thin to create a perfectly chewy cookie.
• Place the cookies back in the oven and bake an additional 5-6 minutes. Remove from the oven when the center is still slightly undercooked, it will finish baking as it cools.
• Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.

To Make the Frosting

• Combine the cream cheese, butter, vanilla, peppermint extract and 1/2 cup of the powdered sugar to a mixing bowl and beat with an electric mixer. Add 1/2 cup of the sweetener at a time until it reaches your desired consistancy and sweetness. Use 1-2 tablespoons liquid to thin as needed.
• Pipe or spread the frosting onto the bottom of one completely cool cookie and top with another cookie.