Preheat oven to 350 F, and line baking sheets with parchment paper.
In a large mixing bowl combine: almond flour, coconut flour, cocoa powder, sweetener of choice (coconut sugar or erythritol), baking soda, ground ginger, cinnamon, nutmeg, and sea salt. Mix together thoroughly.
In a medium mixing bowl combine: eggs, melted butter or coconut oil, molasses and vanilla extract. Mix together well.
Add egg mixture to flour mixture and combine thoroughly.
Once dough is thoroughly mixed place bowl of dough in freezer for 8 minutes. Remove from freezer and place between two sheets of parchment paper. Roll dough into a flat rectangle that will fit on your baking sheet.
Peel away top parchment paper slowly and place dough on baking sheet.* we are going to bake before cutting with cookie cutters* this is unconventional, but with this kind of dough it works so much better.
Bake sheet of dough for 10 to 15 minutes, check at 10 minutes or until browned. Remove baking sheet from oven and let cool for only two minutes. Don’t remove gingerbread from sheet.
Lift parchment paper with gingerbread on it off the baking sheet and onto the counter.
Use your cookie cutters now before cookies cool of too much. There will be extra to snack on between cookies. Then place shaped cookies on a plate to cool.
Mix all Icing ingredients together and place in a container and put in the fridge for 8 minutes to thicken.
Once icing is gel like consistency, then use a small, clean paint brush or butter knife to spread frosting on gingerbread men. Let cookies sit until icing dries (can refrigerate to speed up time).
When icing is dry, melt chocolate chips and use a toothpick to draw eyes, mouth, and buttons and to decorate with.
Left overs should be stored in a container in the fridge.