• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. 
• In a large mixing bowl combined the almond flour, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the butter, maple syrup and molasses and stir again until a sticky dough is formed.

For cut out cookies

• To make cut-out cookies, place the dough in the freezer for 60 minutes to help it firm up. (Or you could place it in the fridge overnight, if you want to make this a day in advance.) 
• Place the dough in the center of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to help prevent sticking. Using a rolling pin to roll the dough into a flat sheet, about 1/4-inch thick.
• Cut into desired shapes. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes. (I ended up with about 15 cookies using cookie cutters about the size of the palm of my hand.)

For simple rolled cookies

• Alternatively, you can skip the cut-out cookies and just roll the dough into tablespoon-sized balls, roll them in a bit of coconut sugar, and flatten them on the baking sheet with your hand. They are amazing this way, too!

Baking

• Bake the cookies at 350F for about 9-12 minutes for cookies with a soft center. Allow them to cool completely on the pan before icing and serving. SO IMPORTANT! They will firm up as they cool. 
• Leftover cookies can be stored uncovered on the counter for up to 3 days, or you can store them in an airtight container in the fridge for up to 2 weeks. (Freeze them for up to 3 months.)