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Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Lightly oil paper with cooking oil spray.
In a mixing bowl, whish almond flour, baking soda, tapioca flour, ginger, and cinnamon.
Add the maple syrup, melted coconut oil, and molasses, and stir with a rubber spatula, or knead with your hands to form a consistent cookie dough ball. The batter should be sticky but easy to combine into a ball.
Set the dough aside for 10 minutes.
Line a large piece of parchment paper in front of you, place the cookie dough in the center of the paper, place another piece of parchment paper on top, and use a roller pin to roll. The thinner you roll the dough, the crispier the cookies will be. I like gingerbread to be a bit soft and chewy in the center, and roll the dough to about ¼-inch thick (0.5 cm ).
Use a cookie cutter to cut out gingerbread shape and release on the prepared baking sheet.
Reuse leftover dough to reform a cookie dough ball and follow the same process of rolling/cutting to form more cookies from the dough.
Bake the cookies for 8-9 minutes at 350 °F (180 °C) until just golden brown for a soft, chewy center or for 10-11 minutes for darker, crispier cookies.
Let the cookies cool down on the baking sheet for 10 minutes then on a cooling rack.
Decorate with my vegan royal icing recipe if desired.