Cookie cutting tips: Freeze dough for at least 15 minutes to make it firmer and easy to roll. You can also add a bit of almond flour to the parchment paper to prevent sticking. For rolling the dough, you have 2 options: Roll the dough across a piece of parchment paper that fits across your baking sheet. This will allow you to just remove the dough cut out around the gingerbread people. Or, option 2, cut the people and then put the parchment paper with the people in the freezer for 10 minutes. The thicker you make the cookies the easier they'll be to move from the parchment paper to the baking sheet. I make them at least an 1/8 of an inch thick.You can use unsalted butter in place of coconut oil, and use honey in place of maple syrup.The yield of cookies will depend on the size of your cookie cutter.
Preheat your oven to 350°F (175°C, or gas mark 4).
Add the flour, salt, baking soda, cinnamon, ginger, and cloves to a large bowl and blend with a fork.
Add the maple syrup and coconut oil to the bowl and blend until a soft dough forms. If it’s too soft, put it in the the freezer for 10 minutes or so.
Roll the dough into a ball and place it between 2 sheets of parchment paper.
With a hand roller, flatten the ball of dough until the dough is at least an 1/8 inch thick.
Use a cookie cutter to cut out the gingerbread people. Remove the excess dough around the people, and use it to make more cookies. If you want to, use a toothpick to create eyes, a smile, and a few buttons on each cookie.
Place the parchment paper on a baking sheet and bake the cookies for 8 minutes or until they start to darken a bit around the edges. Keep an eye on the cookies because they bake fast.