Instructions

1. Combine the almond flour, starch, spices, salt, and baking powder in a large mixing bowl.
2. Once mixed, add the melted coconut oil, maple syrup, and molasses. Combine until the dough forms.
3. Wrap the dough in plastic wrap and place in the freezer for 30 minutes.
4. Preheat the oven to 350 degrees ºF.
5. Line a baking sheet with parchment paper and set aside.
6. After 30 minutes, remove the dough from the freezer and unwrap. Roll the dough out 1/4 inch thick. Use a gingerbread cookie cutter to cut out gingerbread cookies.
7. Re-roll the dough as needed to use all the dough.
8. Place the gingerbread cookies on the parchment-lined cookie sheet and bake for 10-15 minutes or until golden brown.
9. Remove the cookies from the oven and allow them to cool before transferring to a wire wrack.
10. Store leftover cookies in an airtight container in the fridge for up to a week. Freeze for up to two months.