5. Over the bowl with the whipped butter, place a fine mesh sieve. Add the almond flour, the coconut flour, the whey protein powder, salt, the ginger powder, cinnamon powder, clove powder, the nutmeg powder, glucomannan powder, and the baking powder. Whisk to sift the dry ingredients into the bowl.
7. Place dough onto a silicon mat or cling wrap. Shape into ball and divide into halves. Set one half aside. Using half of the dough, place painter sticks or chop sticks on either side of the dough. Cover dough with a sheet of cling wrap and roll to the thickness of the painter sticks. Shape into rectangle. Place dough onto a cookie sheet. Repeat with the reserved dough. Place tray with the rectangular sheets of dough into the refrigerator for a minimum of 3 hours or, for best results, overnight (to develop flavor)
8. Slide one sheet of chilled dough onto work surface (refrigerate the other) and use your gingerbread man/woman/child cookie cutters and cut the shapes. Place the cutout cookies onto a parchment lined cookie sheet. Gather the scrap dough and set aside. Repeat with the second chilled sheet of dough
10. While cookies are re-chilling, preheat your oven to 350 F or 175 C. When cookie cut outs have chilled, place immediately into the oven and bake in the middle position for 10 -12 minutes. Remove immediately from the oven, the cookies will still look underdone. Let cool a few minutes on in the cookie sheet and then place the cookies onto the cooling rack. Let cool for several hours or leave to cool overnight
If you do not want to use blackstrap molasses (which gives the gingerbread the authentic old-fashioned taste) you can leave it out, but the cookies will not have the same classic gingerbread taste. They will still be good. Note that the carbs and full nutritional complement of the blackstrap molasses has been fully addressed in my macronutrient ratio chart as shown.