In a bowl, whisk together the wet ingredients: eggs, almond milk, vanilla extract, and melted butter.

In another bowl, mix the dry ingredients: erythritol, almond flour, coconut flour, and oat flour.

Combine both mixtures and knead the dough with your hands until smooth.

Place the dough ball on a non-stick surface, such as plastic wrap.

Refrigerate for 10–15 minutes.

Divide the dough into two portions and roll each out with a rolling pin until thin and even.

Cut out cookies using cookie cutters, ideally in festive holiday shapes.

Preheat the oven to 180°C (350°F). Bake for 10 minutes, then flip the cookies and bake for another 8 minutes.

Remove from the oven when the edges are golden brown and allow to cool completely.

Heat the almond milk in a small saucepan over low heat. Reserve a small amount in a separate cup to dissolve the tapioca starch.

Once the milk is warm, add the tapioca mixture and cook for about 10 minutes, stirring constantly to prevent sticking.

When the mixture thickens, remove from heat. Allow it to cool slightly, then add the vanilla extract.

Let the glaze cool completely.

Transfer to a squeeze bottle and refrigerate for at least 2 hours.

Decorate the cooled cookies with the glaze and let them set before serving.