Preheat oven to 350° and line a sheet tray with parchment paper.
In a large bowl, combine the almond flour, coconut flour, coconut sugar, salt, baking soda and apple pie spice. Mix well. Add in the egg, coconut oil, and shredded apple. Stir until no dry spots remain. Scoop into 1 tablespoon portions, roll between palms to make a ball and place on the sheet tray. Will make 12. Press down to about 1/2 inch thick and bake for 10 minutes. Let cook before adding the glaze.
Make sure the coconut butter is smooth. Place in the microwave for 30 seconds and stir well if needed. In a small bowl, combine coconut butter, maple syrup, water, cinnamon, vanilla and salt. Stir until smooth and dollop on each cookie.
These are best stored covered in the fridge up to a week