Prepare the whipped aquafaba and set aside (I used Minimalist Baker's method).
In a large bowl, combine almond flour, oat flour, coconut flour, sugar, tea leaves, baking powder and salt.
In a separate bowl, combine melted vegan butter with vanilla.
Add the vegan butter mixture to the dry ingredients and stir to combine.
Add in ½ a cup of whipped aquafaba and gently fold to combine. Slowly add more aquafaba as needed until cookie dough consistency is reached. The dough should be moist, but not wet. You should be able to roll it with your hands.
Using your hands, roll the dough into 14-16 small balls and transfer to a prepared baking tray. Flatten and shape into small cookies.
Transfer the tray to the fridge and chill for 20-30 minutes.
Preheat the oven to 350°.
Once the dough is ready, bake for about 20 minutes or until lightly browned around the edges.
Remove from oven and transfer the cookies to a cooling rack.
Prepare the frosting: Pour the powdered sugar and vanilla in a small bowl. Slowly squeeze the lemon juice into the mixture. Stir to combine, adding more lemon juice until glaze consistency is reached.
Once the cookies have cooled, drizzle the glaze on top.
Let cool briefly to allow the glaze to harden, and enjoy!