Melt the coconut fat, then add the water, sugar beet molasses, and coconut sugar in a bowl. Stir with the help of a spoon.

Mix in all the spices: ginger powder, ground nutmeg, cinnamon, and salt.

Next, follow with the ground almonds, corn starch, flour, and baking powder.
Have a piece of plastic wrap ready to wrap the dough in.
Mix the baking powder into the flour and starch with your fingers, and start kneading by hand until we have a nice brown dough.
Form a ball of dough, wrap it in plastic wrap and leave it to rest in the fridge for at least half an hour.

Preheat the oven to 170°C/330°F.

Roll out the dough to a thickness of about 3 mm/0.12 inch. Rolling out with a rolling pin is best done between two sheets of baking paper.

Have fun by using your cookie cutters! I used a large knife to transfer the cookies one by one to the baking sheet. Keep kneading the left dough and rolling it out between sheets of baking paper until all the dough has been cut into shapes.

Put the trays into the oven for 10 minutes at the 170°C/330°F setting, upper-lower heat.

Decorate with Vegan Icing:

Add the baking powder to the aquafaba and whisk with a mixer until the mixture will be white and fluffy.

Add the powdered sugar and ginger powder through a sieve to avoid lumps, and mix carefully with a spoon.

I poured the icing into a sauce bottle with a plastic piping nozzle. You can also use a piping bag with a fine nozzle.

Once you have iced the cookies, let them dry completely before storing them.