1. In a large bowl whisk together softened oil, coconut sugar, egg, and vanilla. In a separate bowl whisk together sifted cassava flour, coconut flour, and baking soda.
2. Stir the dry ingredients into the wet and mix until well combined. Add water as needed if the batter is too crumbly.
3. Use a spatula to scrape all dough into a ball. Wrap the dough ball in plastic wrap and chill the batter in the fridge for 30-40 minutes. If you chill it overnight, leave it out on the counter for half an hour to soften.
4. Preheat your oven to 350 F and line a large cookie sheet with parchment paper.
5. Place another sheet of parchment paper on the counter, (or wrap a cutting board in plastic wrap). Roll out the dough on the parchment paper to about 1/4 inch thickness. Use wet fingertips to help smooth the dough as needed.
6. Cut out the dough with cookie cutters and place the cutouts on the parchment lined baking sheet. Roll out the dough and repeat as many times as needed.
7. Bake cookies for 10 minutes, or until just slightly brown.
8. Allow cookies to cool on the baking sheet for 5 minutes, and then move to a wire rack to cool completely.
9. Once cool, spoon the glaze over the tops of the cookies. Place the cookies on a plate or pan in the fridge to Harden the glaze.

To make the glaze:

1. To soften coconut butter, submerge the jar in hot water, or microwave in 5 second increments. Be careful to not overheat or the coconut butter will seize and become lumpy.
2. Carefully stir the honey into the coconut butter, and then stir in the eggnog, cinnamon, and nutmeg. If you make the glaze in advance and need to soften it again, do so in 5 second increments.