Place the dry ingredients (almond flour, arrowroot/tapioca, ginger, cinnamon, cloves, salt and baking powder) in a food processor and pulse until the spices are evenly distributed. (If you don't have a food processor, you can do this step in a large bowl. The final cookie may have more color variation but it will taste just as delicious.)
Add the wet ingredients (maple syrup, molasses, butter/coconut oil/palm shortening, and vanilla) then process until the dough is well-combined. (If you don't have a food processor, you can do this step in a large bowl.)
Use a rubber spatula to scoop the dough onto parchment paper, then wrap the paper around the cookie dough and place it in the fridge for 30 minutes.
Once the dough has chilled, place the cookie dough on a surface that has been sprinkled with arrowroot powder or tapioca starch. Preheat the oven to 350°F.
Dust your rolling pin with tapioca/arrowroot flour, sprinkle the dough, and roll it to about ⅛ inch thick. Cut out shapes using your cookie cutters, then use a spatula to place the cookies on a baking sheet that has been lined with parchment paper. If desired, dab a moist cloth on the top of the cookie to remove any excess tapioca/arrowroot flour.
Optional step: Make eyes, a smile and buttons with pieces of Rainbow Starfetti natural sprinkles.
Bake for 10 minutes, then remove the cookie sheet from the oven and allow the cookies to cool for five minutes. After five minutes, use a spatula to transfer them to a cooling rack or plate.
Store in an airtight container at room temperature for several days, or in the freezer for up to six months.