Rip out three pieces of parchment paper (preferably unbleached). Line a baking sheet with one, and set the other two aside.
While you mix the almond flour, arrowroot flour, baking soda, spices and salt in a large bowl, melt the coconut oil over low heat.
Then mix in the vanilla, maple syrup and melted coconut oil.
Keep folding the dough until it begins to form into a large clump. With your hands, pack it 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 quarter to a half-inch. Cut out shapes of your choice with cookie cutters, or use a cup or a jar to make 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, or you can ice them with a healthier icing! *If icing, let your gingerbread cookies cool first.
To make healthier icing - just mix ½ cup powdered coconut sugar/ organic icing sugar and 2-3tsp milk of choice.