Healthy Little Vittles

Preheat the oven to 350 degrees F. Make the flax eggs first by combining the flaxseed meal and water in a small bowl and set it aside to "gel" up.
Next, whisk together the 1 to 1 gluten free baking flour, salt and baking powder.
Whip the butter and sugar together in your stand mixer or alternatively you can use a hand beater, add the flax eggs, vanilla and almond extracts. You'll slowly add the flour mixture and then add the plant milk until the cookie dough forms and sticks together.
I like to divide my cookie dough into two parts to make rolling easier, but you will roll the dough between two pieces of parchment paper until it is about 1/4-inch thick. I then used a 3-inch heart shaped cookie cutter to cut my cookies out.
Place them on a parchment-lined baking sheet and bake for 10 minutes. You will likely need two baking sheets.
Allow them to cool completely before icing.
To make the marble icing, simply whisk together the powdered sugar and plant milk until you have a thick paste-like icing. I like to sift my powdered sugar to ensure there are no large clumps. Then add a few drops of food coloring/beet juice and using a toothpick, spread it around to create a marble-like pattern, but don't mix it too much or you'll completely turn your icing one color.
Carefully dip each cookie in the icing, face side down and let the excess icing drip off. Place the cookies, un-iced side down, on a parchment-lined baking sheet or cooling rack to dry and allow the icing to harden. Add more coloring if desired and repeat until all the cookies are iced.