Combine the butter and stevia in a bowl of a stand mixer. Cream until fluffy, about 2-3 minutes. Mix in the vanilla, Zevia Cream Soda, and egg. Alternatively, you can use a stand mixer.
In another mixing bowl, combine and whisk the almond flour, coconut flour, tapioca flour, baking powder, and salt.
Combine the wet and dry ingredients by slowly adding the dry ingredients into the mixer, while set to low.
Wrap the dough in plastic wrap and refrigerate for an hour.
When the dough is chilled, roll it out to 1/4 inch thick onto a flat, floured surface and cut out the shapes you want. For snowmen, just use 2 1/2 and 1 1/2 inch circles.
Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
Transfer your cutouts to the baking sheets and refrigerate for 10 minutes.
Bake for 12-15 minutes, until cookies reach your desired texture. Let cookies cool for 5 minutes before transferring to a cooling rack.
Make the buttercream while the cookies cool. With a hand mixer on medium, cream 1 cup of butter until fluffy, then add in the vanilla, Zevia Cream Soda, 2 tbsp arrowroot flour, and whipping cream. Beat for 2 more minutes and add in the rest of the arrowroot powder. Add liquid stevia if desired.
Split up the frosting and add natural color.
If you decide to use chocolate, melt the baking chips over a double broiler with some coconut oil.
Spread or pipe the buttercream onto the cookies. To decorate snowmen, add the shredded coconut with a sunflower seed for the carrot nose. Pipe some colored frosting for scarves and some melted chocolate with a toothpick for the face, arms, and buttons.
To make the trees, pipe the green frosting and add shredded coconut for snow and pomegranate seeds for ornaments.
For the snowflakes, just add shredded coconut. Enjoy!