1. In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda, and xanthan gum until combined
2. Using a hand mixer, cream together the butter with the monk fruit sweetener until light and fluffy. Add the molasses then slowly add the dry ingredients. Mix until thoroughly combined. If dough is too dry, add 1-2 teaspoons of non-dairy milk as needed until the dough comes together.
3. Form the dough into a ball and refrigerate for at least 30 minutes or up to 2 days.
4. When ready to bake, remove dough from fridge and roll between two large sheets of parchment paper, into 1/2" thickness. Place rolled dough sheet on a large baking pan
5. Place baking pan in the fridge for 1 hour or freeze for 10 minutes
6. Remove dough from freezer and peel of parchment paper to ensure the dough is not sticking, then lay back on top of parchment paper. Using a cookie cutter, cut into shapes and transfer to parchment lined baking sheets at least 3/4" apart. Repeat with remaining dough
7. Place baking sheets in freezer for 10 minute to avoid spreading. In the meantime, heat oven to 325 degrees Fahrenheit
8. Bake until cookies are puffy and just set around the edges, about 12-15 minutes, rotating the sheet halfway through. Be careful not to over bake
9. Allow to cool on the baking sheet for at least 25 minutes. Then transfer to a wire rack to cool completely. In the meantime, combine powdered sweetener and coconut cream until smooth. Add water as needed until desired consistency is reached
10. Use piping bag to ice cookies, use your own creative, or we always like a smile with a touch of spice = wink ;)