Combine almond flour, flax seed, baking soda, ground ginger, fresh ginger, cinnamon, nutmeg, cloves and vanilla powder in a large mixing bowl and stir until well combined.
Add coconut oil, honey and egg to the bowl with the dry ingredients and mix until well combined.
Roll mixture into a ball and wrap in cling film. Put in freezer for 30 minutes and then transfer to fridge for another 30 minutes.
Remove the dough from the cling film and place between two large pieces of baking paper. With a rolling pin roll the dough out to around 3mm thick.
With a gingerbread cookie cutter, cut into shapes. The dough is delicate so it is best to remove the remaining dough from the outside of the cut out cookie and take a sharp knife or metal spatula under the cookie and carefully place on a tray lined with baking paper.
Bake for 10 minutes or until golden. They should still be slightly soft when they come out of the oven.
Allow the cookies to completely cool.
Melt the chocolate and add to a piping bag with a thin nozzle. Pipe on the chocolate to decorate the cookies with your favourite design.