Preheat your oven to 350 degrees F, and line a large baking sheet with parchment - set aside.
Combine the molasses, coconut oil, ground cinnamon, and ginger and mix well until ingredients are combined.
Gently add in the tapioca starch, almond flour, and baking soda and mix just until blended - you do not want to over mix. The dough will be sticky - slightly oily too (that's normal!)
Gather the dough and form into a ball - wrap in plastic wrap and set in the fridge for 30-45 minutes for it to firm up.
Pull out your baking sheet that you prepared earlier - use a rolling pin to roll the dough out right on the parchment of the baking sheet until it's about 1/8-1/4 inch thick.
Use the cookie cutters (above) to cut each, then gather up the excess dough and re-roll to cut more cookies. You should get anywhere from 16-20 cookies with the cutters (above).
Once you near the end of the dough, if you have dough that won't roll big enough for cut-outs, simply roll into a small dough ball, place on the parchment and flatten with the bottom of a glass, dipped in a small amount of coconut sugar.
Bake the cookies - for 8 minutes at 350 degrees F. The centers will be soft, but the cookies will continue to cook once you remove them from the oven as they cool on the baking sheet.
Enjoy with a large glass of milk - and store leftovers in a Ziploc bag.