DOUGH

1. Begin by preheating the oven to 350º f. Line a baking sheet with parchment paper.
2. Mix ingredients for flax eggs, and set aside (flax eggs should take around 5 minutes to thicken). If using gelatin eggs, combine water, and sprinkle in a very thin layer of gelatin in water until all gelatin is used. Whisk as you go. 
3. Using an electric mixer (preferably), mix coconut oil (room temp.), date sugar, date syrup, and vanilla extract. Once thoroughly combined, add flax (or gelatin) eggs (once they have thickened) and mix again. 
4. Add in all dry ingredients, and mix again.
5. Place parchment paper on the counter, and sprinkle with coconut flour. Scoop dough onto paper. Place another piece of parchment over dough, and roll using a rolling pin until around 1/3 inch thick. Remove parchment paper from top.
6. Using cookie cutter shape of choice, cut out shapes in the dough. Using a thin, sharp spatula, lift cookies from parchment, and place on lined baking sheet.
7. Recombine remaining dough (adding more coconut flour if necessary) and roll once again. Cut shapes, and transfer to lined baking sheet. Repeat this process until all dough has been used.
8. Place in the oven for 12-15 minutes, or until just beginning to crisp on the sides. Remove, and allow to fully cool.

ICING

1. Melt coconut manna down for 30 seconds at a time, until the mixture can be easily scooped.
2. Mix all ingredients in a high speed mixer, and set aside.
3. Once gingerbread cookies have fully cooled, use a butter-knife to spread icing onto cookies. For a smoother look, press down using your finger, or a spoon.
4. Allow to harden, or enjoy immediately!