In a bowl, beat the soft butter with the sugar and maple syrup until light and fluffy.

Sift in the flour, cocoa powder, almond flour, brown sugar, gingerbread spice, baking powder, baking soda and salt.

Mix until a dough forms then divide the dough in half, flatten to a disk wrap in plastic and place in the fridge for 1 hour.

Roll out the dough between two pieces of parchment paper until it is about 0,3 cm (⅛ inch) in thickness, use a little flour if it sticks to the parchment paper. Use your favorite cookie cutters to cut out the cookies. Remove the dough outside the cut outs, keeping the cookies on the parchment paper. This is a good way to keep them from breaking when transferring.

Bake the cookies for about 5-6 minutes, careful not to over bake them. Roll out the leftover scraps again and cut out more cookies until you have used all the dough.

Let the cookies cool down completely then mix the sugar and almond milk for the icing and decorate.