Preheat your oven to 355 degrees F (180 degrees C).
In a large bowl combine the Chocolate Cashew Butter (100 gram) and Molasses (1 tablespoon).
Add the Ground Ginger (2 teaspoon), Ground Cinnamon (1/2 teaspoon), Chinese Five Spice Powder (1/2 teaspoon), Baking Soda (1/2 teaspoon) and Salt (1/8 teaspoon).
Add the Almond Flour (1 cup), Tapioca Flour (1/4 cup) and Coconut Oil (1/4 cup) and stir all the ingredients together until you get a soft cookie dough.
Press the dough down between 2 sheets of parchment paper and using a rolling pin, roll the dough into a disc around 5 millimeters thick (a little thicker than a 1/4-inch).
Place the disc of dough into your fridge for half a hour to let it firm up a bit, then press the cookie cutters into the dough to create each cookie.
Bake in preheated oven for 8 to 10 minutes. Remove the tray from the oven and let it cool down without touching the cookies, they will be very tender and break easily until cooled.
Once completely cool, dust them with some powdered sugar or decorate with some paleo coconut sugar icing!