Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
in a large mixer bowl whisk or sift together the coconut flour, golden monkfruit, ground ginger, ground cinnamon, baking powder, salt and nutmeg until fully combined and no lumps are in the coconut flour
Add the eggs. Beat on low 10 seconds to moisten the dry ingredients. Increase speed to medium low. Beat on medium low another 30 seconds or until combined and the mixture is crumbly
Add butter and vanilla. Beat on low about 10 seconds to break up the butter. Increase speed to medium. Beat on medium 30 more seconds or until fully combined and the dough is smooth
Scrape down the sides of the bowl and push all the ingredients to the center of the bowl. Push the dough into a large ball and massage in hands to make sure all the ingredients are sticking together
Place the dough back into the bowl and chill in the refrigerator uncovered for 5 minutes so the dough can be come firm
Remove the dough from the refrigerator. Press or roll the dough out to about 1/4 inch thick or the desired thickness. This is a gluten free recipe so the cookies do not rise a lot. Whatever thickness the dough is rolled out to that's the thickness of the cookies after they are baked
Use cookie cutters and cut the dough into the desired shapes or scoop out by tablespoonfuls and shape into round cookies
Place onto the prepared baking sheets and bake 8-10 minutes or until golden around the edges.
Remove from the oven. They will be soft but will firm up as they cool. Allow to cool on the pan about 30 minutes or until firm
Transfer the cookies to a wire rack and allow to cool completely before icing them. Once cooled decorate as desired.