Combine the almond flour, tapioca flour, maple syrup, coconut oil, apple cider vinegar, vanilla extract, baking powder, almond extract, and salt in a medium-sized mixing bowl. Beat until well combined.

Dump the cookie dough onto a greased 15x10" jelly roll pan. Spread the dough using the palms of your hands or a small rolling pin and a sheet of parchment paper. You may want to spray your hands with some oil if the dough starts sticking to your hands.

Bake at 350°F for 10-12 minutes or until lightly browned on the edges. Allow to cool on the counter.

Add the cream cheese, maple syrup, butter, vanilla, lemon juice, and salt to a food processor. Mix until well combined.

Spread the cream cheese frosting on the cooled cookie crust. Use horizontal strokes with the spatula to emphasize the horizontal flag stripes.

Place the three corners of the blue section with three blueberries. Then fill in with more blueberries. Place one raspberry half to mark the red lines. You can easily break them in half with your fingers. Then fill in the lines with more raspberries. You can also use strawberries for the lines if you prefer.