Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the almond flour, black cocoa powder, baking powder, and salt. In a separate bowl, stir together the sunflower seed butter, maple syrup, and vanilla. Fold the wet ingredients into the dry mixture until a soft cookie dough forms. It should be easy to roll without crumbling; if needed, rest the dough for a few minutes to let the almond flour fully hydrate.

Roll the dough 1/2-1 inch thick between two sheets of parchment paper. Use mini Christmas cookie cutters—trees, stars, stockings, snowflakes, gingerbread men, mittens, etc.—to cut out as many shapes as you can, re-rolling the dough until it is all used up. Gently transfer the cookies to a parchment-lined baking sheet.

Bake the cookies at 350 degrees Fahrenheit for 8-10 minutes—just long enough for the edges to set. The cookies will firm up as they cool, so avoid over baking.

Allow the cookies to fully cool before decorating. This helps the chocolate coating adhere smoothly.

Working with one color and one cookie shape at a time, melt 1/4 cup of white chocolate chips and 1/2 teaspoon of coconut oil using the double broiler method (see notes.) Add desired colored powder ½ teaspoon at a time. Adjust the intensity of the color by adding more or less powder (keeping in mind the more you add, the more the taste and texture may be altered).

Using a fork, dip each cooled cookie into the melted chocolate and let the excess chocolate run off. Once coated, place on parchment paper and add sprinkles right away before the chocolate sets. Repeat for all of the remaining cookies.

Repeat the melting, coloring, and coating process for the next set of cookie shapes, and so on. 
For the trees (green): I used 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + 1 teaspoon matcha.
For the mittens (purple): I used 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + 1/2 teaspoon purple sweet potato powder.
For the stockings (pink): I used 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + 1 1/2 teaspoons pink pitaya powder.
For the snowflakes (blue): I used 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + just a pinch of blue spirulina powder to get that light blue. Blue spirulina is very concentrated.
For the gingerbread men (light brown): I used 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + 1/2 teaspoon regular chocolate chips.

Let the coating harden completely either at room temperature or place in the fridge for about 20 minutes. If you’re drawing on the cookies with the edible marker, make sure the cookies are completely set before doing so. Store cookies in an airtight container at room temperature or in the fridge.