Make the cookies. In a large bowl or stand mixer, mix the almond flour, coconut flour, ginger, cinnamon, allspice, nutmeg, cloves, baking soda, and salt. Stir to blend.
In a separate medium bowl, mix the molasses, melted coconut oil, and coconut nectar or maple syrup. Whisk until creamy.
Pour the wet ingredients into the bowl with the flour mixture and beat until a crumbly dough is formed. Gather the dough into a ball, kneading everything together if you need to, then wrap tightly in plastic wrap and refrigerate for 20 to 30 minutes
Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper.
After the dough has chilled, place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll the dough to about ¼- ½ -inch thick (make them thinner if you want a crispier cookie). Using a greased gingerbread man cookie cutter of desired shape and size, cut the cookies. Peel away the extra dough, and using a greased spatula, carefully place the cookies on the baking sheets. Continue to do this until all of the dough is used up.
Bake for 10 to 12 minutes until the edges have started to firm and turn a slight golden brown. Cookies should be slightly soft to the touch, but they will continue to firm as they cool. Allow the cookies to cool for about 20 minutes on the baking sheet before transferring them to a wire rack to cool completely, about one hour.
Meanwhile make the frosting if using. Combine vegan butter and coconut oil in a large bowl. Using a hand-mixer, beat until fluffy, about 1 minute. Add the maple syrup and beat again. Give the frosting a few stirs with a spatula until well combined.
Once the cookies have cooled, use the frosting to decorate*.