Makes 12-15 small cookies1 1/2 cups almond meal 1/4 cup arrowroot or tapioca starch 2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/8 teaspoon fine sea salt 1/4 teaspoon baking soda 2 Tablespoons melted coconut oil 1/4 cup real maple syrup 1 tablespoon blackstrap molasses Extra arrowroot or tapioca starch, for rolling & cutting1 batch of Coconut Sugar Icing, for decoratingPreheat the oven to 350F and line a baking sheet with parchment paper. In a large mixing bowl combined the almond meal, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.To make cut-out cookies, place the dough in the freezer for 30 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. Dip your cookie cutters into a bit of the starch, then press them into the dough to create each cookie. 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.)Courtesy: http://detoxinista.com