Instructions

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves, and salt.
3. Add the coconut oil, maple syrup, molasses, and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms (It will resemble wet crumbs that stick together when you pinch them with your finger). You may need to mix for a minute of two until the dough comes together. Don’t worry about over-mixing the dough, since it contains no gluten you can’t over-develop it and cause tough cookies. (It’s important to use an electric mixer or the ingredients won’t be able to combine enough to get wet.)
4. Combine the dough by pressing it together by hand, until it forms one large ball.
5. Place the dough in-between two sheets of parchment paper. Roll out the dough to a 1/4″ thickness. Refrigerate dough for 30 minutes.
6. Peel the top layer of parchment off of the sheet of dough. Cut out gingerbread man shapes with a cookie cutter and place the gingerbread men 1″ apart on the prepared baking sheet.
7. Bake cookies for 10-12 minutes. Let cool on the pan and store in an airtight container immediately. To keep soft while storing, add a piece of bread to the container or one of those clay bears soaked in water.
8. Decorate with desired icing and toppings!