Gingerbread Dough:

• Place butter, sugar, molasses and egg in a stand mixer. Blend on medium speed for one minute until creamy. Scrape the bowl with a rubber spatula.
• Add ginger, cinnamon, nutmeg, sea salt and almond butter. Blend on low speed until incorporated. Scrape the bowl with the spatula.
• Add almond flour and all purpose gluten free flour. Blend on low speed until just incorporated, scrape with spatula.
• Tear 2 feet long sheets of waxed paper, place one on your work surface. Scatter 1 teaspoon of gluten free flour over. Add the gingerbread dough, patting down a little. Top with the the other waxed paper sheet and roll to 1/8 " - 1/4" thick. Place onto of a cookie sheet and freeze the dough for 1 - 1 1/2 hours until very cold and firm. (Yes, you can also refrigerate, for 4 hours or overnight.)
• Preheat oven to 350 degrees.
• Lightly butter a piece of parchment paper, or silplat liner -place on cookie sheet.
• Cut gingerbread men from the sheet, carefully taking them off. Place them and space 1" apart. (Gather scrapes and roll for a few more cookies.)
• Bake 10 - 12 minutes until firm and just a little browned around the edges. Remove from oven - cookies will crisp as they cool.
• Cool and decorate.

  Cookies can be cut in any shape; or roll into balls, flatten slightly and bake.
• White Icing for Decorations: 1/2 cup Confectioner's Sugar 1/4 teaspoon almond extract 3 teaspoons coconut milk, strained (or any milk) (coconut milk makes the icing taste fabulous!)
• Combine all until creamy and thick. Place in piping bag with a narrow writing tip and design on cooled gingerbread cookies. Decoration ideas are endless. I cut crystalized ginger into cubes for buttons on gingerbread men.
• Double recipe if needed.