Step 1

In a large bowl, mix together tapioca starch, coconut flour, sea salt, baking soda, ginger, and cinnamon.

Step 2

In separate bowl, whisk together maple syrup, ghee, blackstrap molasses, and egg.

Step 3

Add wet ingredients to dry and mix together until a dough form.

Step 4

Wrap the dough in a plastic wrap, and let it chill in the fridge for 20 minutes to set.

Step 5

Preheat the oven to 350 degrees F.

Step 6

Remove the dough from the fridge and line a baking sheet with parchment paper.

Step 7

Place the dough on another sheet of parchment paper.

Step 8

Sprinkle the top with tapioca starch to prevent from sticking, and roll the dough into an even 1/4 inch layer.

Step 9

Cut into shapes and place the cut out dough on the prepared baking sheet. Repeat with the remaining dough.

Step 10

Bake for 9-10 minutes until the cookies are slightly browned on the outside, but still soft at the center.

Step 11

Rest for 5 minutes before carefully transferring to a cooling rack to cool completely.

Step 12

Make the icing: Melt coconut butter by microwaving in 10 second increments. You can also place the jar in a bowl of hot water for several minutes. Be careful not to heat up too quickly as coconut butter can separate if that happens.

Step 13

Add coconut oil and and honey and stir together.

Step 14

You can drizzle the icing over the cookies, or place it in a piping bag to decorate. Work quickly as the coconut butter will harden as it cools.

Step 15

Wait until the icing is completely cooled before enjoying the cookies.