Mix the almond flour, starch, spices and salt together in a large bowl.

Add the softened butter (or ghee/palm shortening to keep it paleo), maple syrup, molasses and vanilla and use a fork to mix everything together.

Use your hands to squeeze the dough and bring it together.

Wrap in plastic wrap and place in fridge for at least 1 hour to chill.

Preheat oven to 325F.

Take the chilled dough and place it between 2 pieces of parchment paper. Put some tapioca starch on it so it doesn't stick.

Use your hands to flatten it and then a rolling pin to roll into about 1/4 thick disk.

Use a cookie cutter to cut out shapes and place on a sheet tray lined with parchment paper.

Bake for 18-20 minutes at 325F, until the cookies take on a little bit of color.

Let the cookies cool down completely and then melt the chocolate chips over double boiler.

Place the melted chocolate in a piping bag with a small tip and decorate the cookies.

Store on counter in an air-tight container for 3-4 days.