In a small bowl, combine the almond flour, coconut flour, baking soda, and salt.

In a large bowl, add the butter, coconut oil, honey and vanilla. Blend together until smooth and creamy. You can use a hand mixer if needed.

Slowly add the dry ingredients to the butter mixture and stir until throughly combined. Chill the dough in the refrigerator for at least one hour (or up to 24 hours).

Preheat the oven to 325° and line a baking sheet with parchment paper. Set aside.

Divide the dough in half. Place half on a large sheet of parchment paper. Keep the other half in the fridge to stay cool.

Cover the dough with a second piece of parchment paper and roll it out to ¼ inch thick. Remove the top parchment and use your favorite cookie cutters to cut shapes. Remove the excess dough around the shapes gently, then using a thin spatula, remove the cut-out shapes to the parchment lined pan.

Repeat this process until all dough has been used. Place it back in the fridge as needed to chill.

Bake 6-8 minutes, until cookies begin to slightly brown around the edges. Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Decorate as desired.