In a mixing bowl, add all ingredients except for water and stir together. Begin adding water until a dough is formed. The dough should be of consistency where it sticks together easily, but is not wet. If it is sticking to your fingers, add additional coconut flour little by little until it no longer sticks to your fingers, but is still sticking together as a dough.
Bake for about 30 minutes or until golden brown, flipping halfway. Let cool slightly before frosting.
In a blender or food processor, add coconut butter and oil, date paste, a splash of lemon juice, and pinch of salt. Blend until smooth, adding small amounts of water (~1 teaspoon at a time) as needed to thin out until it is similar to a syrup consistency.
Pour half of the frosting into a bowl. Blend the other half of frosting with beet powder (~1 teaspoon at a time) until desired color is reached. Pour into another bowl.
Put cookies in the freezer for the frosting to set up. Keep in the freezer, or fridge if you want the frosting to be softer. Eat as is or serve with my Avocado Pudding! Enjoy!!