I love a cut-out cookie, especially when it's as festive and Christmas-y as these ones. Besides being adorable - they are chewy, nutty and topped with a simple maple icing. Check out the post on Clementine Daily!

ALMOND GINGERBREAD COOKIES WITH MAPLE ICING (gluten-free, dairy-free0 Makes 3 dozen cookies

1 1/2 cup almond flour
1/2 cup sorghum flour or oat flour
1/4 cup tapioca starch
1 teaspoon baking powder
1 teaspoon xanthum gum
3/4 cup brown or coconut sugar
1 teaspoon ground ginger
2 teaspoons cinnamon
1/3 cup coconut oil (or butter)
1/4 cup molasses
1 teaspoon vanilla extract
1 tablespoon maple syrup
1 egg

For Icing:

1 cup confectioners sugar
3 tablespoons maple syrup
2 teaspoon coconut milk

Preheat your oven to 325 degrees. IN a large mixing bowl, whisk together flours, starch, baking powder, xanthum gum, sugar and spices (all dry ingredients).

In another mixing bowl, combine melted coconut oil (or butter, with molasses, vanilla, maple syrup and egg. Mix until well combined.

Combine wet ingredients into dry, mixing well until cookie dough forms. Chill dough (in the bowl) for 25 minutes.

Once chilled, roll out dough between two pieces of parchment, using a bit of tapioca to flour the surface and between parchments. Roll out until around 1/4in. thick or so, then use cookie cutters to make shapes. Add cut out cookies to a parchment lined baking sheet. Repeat until all dough is gone.

Bake cookies in batches, 12-15 minutes or until browned and dry to the touch. Set on a bakers rack to cool completely before icing.

To make icing: Add powdered sugar to a medium mixing bowl. Whisk powder well until “sifted” and smooth, breaking up any Whisk in maple syrup, coconut milk and stir well until icing forms. If it’s too dry, add a little bit of water, if too watery, add a little more sugar. Then, drizzle cooled cookies with icing or just dunk them straight in ;) Happy holidays!