Step 1: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2: In a mixing bowl, whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves, and salt.

Step 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 or 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.)

Step 4: Combine the dough by pressing it together by hand, until it forms one large ball.

Step 5: Place the dough in-between two sheets of parchment paper. Roll out the dough to a 1/4″ thickness and refrigerate for 30 minutes.

Step 6: Peel the top layer of parchment off 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.

Step 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.

Step 8: Decorate with desired icing and toppings!