To prepare the gingerbread cookies, add the almond flour, coconut flour, cinnamon, ginger, nutmeg, salt, and baking soda to a large bowl. Stir to combine. Add the molasses, maple syrup, coconut oil, and water. Stir until combined and the mixture forms a sticky ball. Place the dough in the fridge to chill for 15 minutes.

Preheat your oven to 350 degrees Fahrenheit and line two baking trays with parchment paper.

Remove the dough from the fridge. Place the dough on your counter lined with parchment paper, for easy clean up. Press the dough into a 1/4 inch thick flat circle using your hands. You may need to add a little extra almond or coconut flour to help with sticking. Cut into your desired shapes. Repeat the process of rolling extra dough and cutting into shapes until you have used all of the dough, you should get about 18 cookies depending on the size of your shapes.

Bake in the preheated oven for 10-12 minutes, until cookies are firm and golden brown on the bottom. Let cool completely.

To prepare the cashew icing, add your cashews, water, maple syrup, and vanilla to a small blender. Blend on high until extremely smooth. Add to a piping bag and pipe onto your cooled cookies. If the icing gets too warm you can place it in the fridge to chill and thicken.