In large bowl combine flours, arrowroot, xanthan, ginger, cinnamon, salt, baking soda, and nutmeg and whisk together.

In bowl of stand mixer with paddle attachment combine the sugar and coconut oil (not melted). Mix until smooth.

Add applesauce, and vanilla. Mix on until smooth.

Add 1 cup of the wet ingredients to dry ingredients and stir with spatula. Continue to add the remaining wet ingredient mix 1/2 cup at a time.

Continue to form dough by hand.

Cover and chill dough in refrigerator for 30 minutes. You can also chill the dough longer if you plan to make the cookies at a later time.

When you are ready to shape cookies preheat oven to 350 degrees and line cookie sheets with parchment paper.

When removing dough from the refrigerator if it seems too hard, let it sit for 10 minutes or so (it will need to sit out longer, the longer it has been chilling). You can also work the dough with your hands. It may seem crumbly, but that is just the coconut oil that has solidified.

Roll out the dough in between 2 pieces of parchment paper using a rolling pin and "cut out" your cookies with cookie cutter.

Bake 11-13 minutes, be careful that they do not brown to quickly as all oven's internal temperatures may vary.

Remove from oven and let cool on tray for 5-10 minutes.

Remove cookies from cookie sheet and place on wire rack to cool completely.

Decorate your gingerbread cookies.

Serve and enjoy!