Paleo Vegan Gingerbread Cookies

*To grind flax seeds, grind in a small coffee/spice grinder like this

Pre-heat the oven to 350°. In a small bowl mix ground flax seeds with warm water. Let it sit until the mixture thickens and gels.

In a food processor or mixing bowl, mix together dry ingredients. Then add flax mixture and melted coconut oil and remaining wet ingredients.

Sprinkle a cutting board or countertop with almond flour (do not use coconut flour or arrowroot because it will dry out the cookies). Roll out the cookie dough with a rolling pin until it's flat and even. It should be about 1/4 of an inch thick or less. Use gingerbread men cookie cutters to cut out as many gingerbread men as you have room to do.

Place the gingerbread men cookies on a baking sheet lined with parchment paper.

Roll the remaining dough into a ball and use the rolling pin to roll it flat again. Cut out more gingerbread men and repeat this process until the dough is gone.

Bake at 350° for 10-15 minutes. Let cool.

To make the frosting make sure you've refrigerated a can of full fat coconut milk overnight. Open the can and scoop out the hardened coconut cream from the top and discard the clear thin liquid left at the bottom.

Put the coconut cream in a bowl and add honey or maple syrup. Blend with a hand mixer or hand blender for a few minutes until it's softened up a bit.

Use a piping bag to create designs with the frosting. Keep the frosted gingerbread men refrigerated.