Preheat oven to 350. Line a large baking sheet with parchment paper.
In a large mixing bowl, combine dry ingredients (almond flour, spices, monkfruit, and salt)
In a small glass measuring cup or bowl, melt coconut oil. Stir in syrup and molasses.
Pour wet mixture over dry and mix well into a dough. Let dough rest for 2 minutes. If your dough is too dry, add a tiny splash of water. Too sticky? Add a dash of almond flour. Taste and adjust if needed (more sweetener or spices)
Place dough on the parchment-lined tray and cover with another large piece of parchment. With a rolling pin, roll dough thinly. Cut into mini or regular size gingerbread men (or any shape you like!)
Remove and re-roll excess dough and cut out shapes until dough is used up. (Wipe cutters in between if it sticks)
Place cookies on the baking sheet. Bake for 8-9 minutes for small size, or add 1-2 extra minutes for larger size cookies (*group and bake sizes separately so the small sizes don't burn). See notes.
Allow to cool completely before frosting.
To make the frosting:
Melt coconut butter by placing jar/packet in a bowl of warm water until liquified (this may take about 10 minutes. Never microwave)
In a small bowl, mix together melted coconut butter and remaining ingredients. Taste and adjust for sweetness.
Transfer frosting to a zip-top bag, snip off the top and pipe on gingerbread faces, buttons and outlines, if you like. ENJOY :)
To store:Stays fresh at room temp for 2-3 days, in an airtight container lined with a paper towel.For longer storage, refrigerate for 7-10 days or freeze for 30-60 days. (I love eating these straight from the freezer! No thawing needed)Keep in Mind:
The thinner you roll your dough, the faster the cookies will cook.
If you want thicker, chewy cookies, don't roll them as thick (this makes about 15-20 small cookies)
If you want crunchy cookies, roll them thin and bake them an extra minute or so.
If you want softer cookies, replace the oil in the recipe with water and reduce the baking time by one minute or so.