In a large bowl, whisk together the almond flour, arrowroot, salt, soda, and psyllium husks until well blended.
Stir in the remaining ingredients until well combined. Then, transfer cookie dough to a resealable baggie and place in fridge 1 hour or in freezer 20 minutes... long enough for dough to firm up so it can be rolled out.
Preheat oven to 350 degrees and line a baking sheet with parchment paper, set aside.
Place dough onto parchment paper. Roll until dough is 1/4 to 1/2 inch thick, working from the center. Lightly coat rolling pin with arrowroot flour if needed.
Coat cookie cutters in arrowroot flour (or in my case, the top of a glass!) and cut out shapes. Use a spatchula to transfer cookies to parchment-lined baking sheet.
Re-roll remaining dough to cut out some more cookies. If batter has softened, place back in the fridge again until firm.
Bake 7 - 9 minutes, or until just starting to brown.
Cool completely before frosting.