Start by combining the dry ingredients (spelt flour, baking powder, baking soda, salt, ginger, cinnamon and cloves) in a medium-size bowl and sift together.

In a separate large bowl, stir together the wet ingredients (molasses, maple syrup, coconut sugar, applesauce, and melted coconut oil) until well combined. Add the dry ingredients to the bowl with the wet and stir together with a spatula until a dough forms. It might look like the dough is dry but don’t worry, just keep stirring. After moist dough has formed, divide it in two separate halves and wrap each one with plastic. Refrigerate until cold and firm, for about one hour or up to 2 days.

When you are ready to bake the cookies, take the dough out and preheat the oven to 350°F. Line a hard surface with parchment paper and lightly sprinkle it and a rolling pin with flour. Gently roll the dough out on the floured surface to roughly 1/4” thick. If it is too hard to roll, try giving it a minute to warm up some.

Using cookie cutters, press shapes into the dough and use your hands to pull away any excess pieces. Form the excess pieces into a large ball and continue to roll out and cut shapes until all of the dough is gone.

Transfer the cookies to two baking sheets lined with parchment paper and bake for 10 minutes. Set aside to cool completely before icing.

Meanwhile, make the icing by combining all of the ingredients in a small bowl and whisking together until smooth. Spoon it into a plastic bag and cut one corner off or use a pastry bag. Slowly pipe the icing on as desired.

Store cookies in an airtight container between layers of parchment paper for up to one week.