In a large bowl, add melted butter, maple syrup, coconut sugar, vanilla extract and egg. Whisk until fully mixed.

In a medium bowl, add almond flour, xanthan gum, baking soda and salt. Mix until fully combined.

Stir the dry ingredients into the wet and mix with a sturdy spoon until combined (about 1 minute).

Cover the mixing bowl with a piece of plastic wrap and place in the refrigerator for 10 minutes to chill.

Meanwhile preheat oven to 350 F and prepare baking pans by placing a sheet of parchment on them.

After the chill time, use a cookie scoop and scoop out a Tablespoon size portion of dough and place on the prepared cookie sheet.

Press each cookie down slightly, so it flattens the tops of them.

Bake each sheet for 12 minutes.

Remove pan from the oven and let the pan cool on a wire rack for about 10 minutes.

Remove cookies from the pan to the wire rack.

In a medium bowl, add the powdered sugar, soft butter and almond milk. Mix with a sturdy spoon until glaze comes together.

Add vanilla extract and finish mixing.

Add glaze to a plastic baggie and cut off a small tip of the edge of the bag.

Pipe a drizzle of glaze across each cookie.