In a large bowl or stand mixer, combine the almond flour, tapioca flour, cinnamon, ginger, cloves, and salt.

Mix until well-combined, then add all wet ingredients and beat until mixture starts to form wet crumbs. This may take a few minutes.

Remove the dough mixture and combine the dough together by pressing it together with your hands until it becomes one large ball.

Roll the dough in between 2 pieces of parchment paper until about 1/4" thick. (Make sure it is as even as possible.)

Refrigerate dough for 30-40 minutes. Preheat oven to 350.

Cut cookies with a gingerbread man shaped cookie cutter and bake for 8-12 minutes until golden brown. You can repeat the process if you have a lot of extra "scraps". Just keep rolling, refrigerating, and baking until you run out of dough!

Cool and decorate as desired.