Ingredients:

6 cups Almond Flour
1 tablespoon baking soda
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup coconut oil, melted and cooled slightly
1 cup honey
1/2 cup water
1 egg
1 teaspoon vanilla extract

Mix baking soda, Almond flour, ginger, nutmeg, cloves, and cinnamon; set aside.

In a medium bowl, mix together the coconut oil, honey, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto a cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks.