Gluten Free Gingerbread Cookies

0 Prepare the dry ingredients. In a large mixing bowl, sift almond flour and tapioca starch. Mix in baking powder, ginger, cinnamon, clove, allspice and salt using a whisk to fully incorporate.
1 Prepare the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, molasses, sugar or monk fruit, vanilla and egg until light and fluffy, about 1 minute.
2 Make the cookie dough. Slowly begin adding the dry ingredients mixture to the wet ingredients in the stand mixer and beat on medium speed to low speed, scraping the sides of the bowl with a spatula until all ingredients are fully incorporated. The mixture will start to form a dough and may be easier to finish mixing with a fork or even by hand. Note, if the mixture seems a little sticky now, don't worry it thickens up in the chilling process, so refrain from adding more flour at this time. You can add a bit more to it after the chilling process if it still seems a bit too wet to roll out.
3 Chill the cookie dough. Roll the dough into a ball, cover with plastic wrap and refrigerate 30 minutes.
4 Prepare to bake. While the dough chills, pre-heat the oven to 350F and line a baking sheet with parchment or a silicone baking mat.
5 Roll & cut the dough. Remove the dough from the fridge and place on a well floured work surface. Using a rolling pin, roll out the dough until it is approximately 1/4" thick. Be careful not to roll the dough too thin or the cookies will burn. If the dough is sticking to the rolling pin, sprinkle additional tapioca flour on the surface. Use cookie cutters to cut out the gingerbread men shapes and arrange on baking sheet, making sure to leave space between as the cookies will expand very slightly while baking. You'll need to repeat the process of rolling & cutting the dough until there is no dough left.
6 Bake. Bake the cookies for 10-12 minutes. Once they're done, place the baked cookies on a wire rack to cool before decorating.