Mix the coconut flour, arrowroot flour, sea sea, and lavender in a medium bowl.
In a large bowl with a hand or stand mixer, cream together the palm shortening and honey.
Add the dry ingredients to the shortening mixture and mix until the pieces start to come together into a big ball.
Pour the mixture out onto a piece of plastic wrap and shape into a log shape. Wrap with the plastic wrap.
Refrigerate for at least 30 minutes or freeze for up to 3 months.
Preheat the oven to 300 F.
Remove the log from the fridge, unwrap from plastic, and cut into 1/4 inch slices. Put the slices on a baking sheet covered in parchment paper.
Bake for 15 minutes or until starting to turn golden brown.
Let sit for at least 10 minutes to cool before moving from sheet.
Meanwhile, melt the glaze ingredients together in a small pan over medium heat. Stir to mix.
Using a spoon, pour the glaze on the cookies and then sprinkle optional desired toppings on the cookies.
Alternatively, you can pat the dough out flat and use a cookie cutter to cut shapes out (like the big cookies in this post). Add a few minutes of cook time if the cookies are super soft after 15 minutes.