First, preheat your oven to 350° F and line a baking sheet with unbleached parchment paper.
Next, melt the coconut oil by placing it on a stovetop in a small saucepan. Let it melt over low heat while mixing the dry ingredients together.
In a large bowl, mix 1.5 cups of almond flour, 1 cup arrowroot flour, ½ teaspoon baking soda. Use a whisk to break up any large clumps. Then stir in 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, ¼ teaspoon ground cloves and a pinch of salt.
Once the coconut oil is melted, pour into the flour mixture along with 1 teaspoon vanilla and ⅓ cup maple syrup.
Mix well and keep folding the dough until it begins to form into one large ball. With your hands, kneed it all together and roll it into a ball.
Place the ball of dough between two pieces of parchment paper and roll it out to about a ¼ thick. You will get about 24 cookies rolling out to ¼ inch and cutting into palm-size cookies. If you make them thicker or larger, it may yield 18 - 20.
Cut out shapes of your choice with cookie cutters. You can also use a cup or a jar to cut out circles. Pick up the shapes carefully with your hands or using a spatula, and transfer them to the baking sheet. Keep balling up the extra dough and rolling it out to cut out more shapes. Repeat until you've used up all the dough.
Once your baking sheet is full, place it in the oven and bake for 8 to 10 minutes.
You can enjoy these Crunchy Gluten-Free Vegan Gingerbread Cookies as is. They're perfect for dunking in hot chocolate! Or you can decorate them with this Easy Homemade Icing that's vegan and naturally coloured! But before icing, make sure to let your gingerbread cookies cool first.
To make healthier icing - just mix ½ cup powdered (or finely blended) coconut sugar and 2-3tsp non-dairy milk of choice.