Cricket Gingerbread Cookies

Ingredients :

• 1 ½ cups almond flour
• ⅓ cup tapioca starch
• ¼ cup Exo Pure Cricket Powder
• 1 ½ teaspoons ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 3 tablespoons coconut oil melted
• 3 tablespoons maple syrup
• ½ teaspoon vanilla
• 1 tablespoon lemon juice
• 2 tablespoons blackstrap molasses

Frosting :

• 1/2 cup coconut oil, melted
• 2 tablespoons maple syrup
• ½ teaspoon vanilla
• 2 tablespoons tapioca starch
• 2 tablespoons coconut cream

Instructions:

1. In a large bowl whisk the dry ingredients almond flour, tapioca starch, Cricket Powder,  ground ginger, cinnamon, nutmeg, cloves, salt, and baking soda. With a spatula mix in coconut oil, maple syrup, lemon juice, vanilla, and molasses. 
2. On a piece of plastic wrap sprinkle tapioca starch, and place the ball of cookie dough on  top. Sprinkle the dough with more tapioca starch and place another piece of plastic wrap on top. Roll out the dough a ¼ inch thick. Refrigerate the dough for 2 hours or until completely chilled. 
3. For the frosting, combine coconut oil, maple syrup, vanilla, tapioca starch, and coconut  cream. Whisk until smooth. Place frosting in a plastic bag and cut the tip off of the corner of one of the bags. Set aside until ready to use. 
4. Preheat oven to 350°F (180°C).
5. Cut out desired shapes from dough. Roll leftover dough and continue to cut shapes until  all of the dough has been used. 
6. Bake cookies 7 to 10 minutes depending on the size of the shapes you choose.
7. Transfer cookies to a wire rack to cool.
8. Frost cookies around the border with frosting.
9. Store in an airtight container.
10. Enjoy!