Vegan, Paleo, Grain-Free, Gluten-Free, Dairy-Free, Refined Sugar-Free
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
While the oven is preheating, in a large mixing bowl and combine the almond flour, arrowroot powder, ginger, cinnamon, sea salt and baking soda. Mix until well-combined.
To the dry mixture, add the melted coconut oil, maple syrup, and molasses and mix until a sticky dough is formed.
Wrap the dough in saran and place in the freezer to cool for 30 minutes. This will make the dough easier to work with when making the cookie cut-outs.
Once the dough has cooled, removed from the freezer and place it between two sheets of parchment paper. Use a rolling pin to roll out the dough (approx. 1/4 inch thick). The extra sheet of parchment paper will prevent the dough from sticking to the rolling pin.
Take your cookie cutters of choice and press them into the dough. Pull away the excess dough and repeat this process until the dough is gone. Once all the gingerbread cookies have been formed, use a spatula to move them to your prepared baking sheet.
Place the cookies in the oven and bake for roughly 10 minutes for a soft and chewy texture. If you prefer them to be more crunchy and firm, leave them in for an extra 2-3 minutes. Watch them closely as they will burn.
Remove from the oven and let them cool. In the meantime, begin to prep your frosting!
In a small bowl, combine almond based plain cream cheese and vegan butter. Use a fork to combine until a smooth, frosting-like consistency is formed. Add in the maple syrup and adjust it to your sweetness preference.
Once the frosting is made, add the mixture to either a piping bag or a plastic sandwich bag. If using a plastic bag, cut a very small tip in the corner to create a hole for decorating.
Once the cookies have completely cooled, you're all set to start decorating with the dairy-free cream cheese frosting! Enjoy.