Preheat the oven to 180C. Place baking paper on the baking tray. Set aside.
Now take a mixing bowl. Add almond meal, tapioca starch, baking soda, cinnamon powder, ground ginger, nutmeg powder, and kosher salt in the mixing bowl. Lightly mix all the dry ingredients.
Now add melted coconut oil, molasses, vanilla extract, and maple syrup. Stir until they make a dough. You might need to use your hands to knead the dough.
Now place the dough between two pieces of baking paper. Roll out the dough to 5 mm thickness with the help of a rolling pin. Now cut out the gingerbread cookies with your favorite shape cookie cutter.
Place the cookies on the baking tray. If you want soft cookies, you can bake them for ten minutes. And if you like your cookies to be a little crispy, then bake them for 15 minutes.
Decorate your cookies your preferred way. Brighter may be best