Preheat the oven to 350 degrees F. Prepare a large rimmed baking sheet with parchment paper. Set aside.
In a large bowl, combine the almond flour, cinnamon, ginger, cardamom, sea salt, baking soda and nutmeg. Set aside.
In a small bowl, whisk the egg, applesauce, almond milk, vanilla extract and olive oil. Pour the wet ingredients into the dry ingredients. Mix well using your hands to combine until it resembles dough. It may seem dry at first if using a spoon but using your hands will ensure the dough forms properly. Roll the dough into a large ball.
Place a piece of parchment paper on a flat surface. Lay the ball of dough in the center of the parchment paper. Place another piece of parchment paper on top. Use a rolling pin to roll out the dough to 1/4" - 1/2" thickness. I prefer somewhere in between 1/4"- 1/2" thickness for the chewiest cookies. Make sure the top surface of the dough is even and smooth. Place the gingerbread cookie cutters into the dough. Carefully peel the excess dough away from the cookie cutters, using a fork, if needed. Use clean, dry hands (not sticky hands covered in dough) to peel the cookies out of the cookie cutters. Place the gingerbread cookies on the prepared baking sheet, spreading them out to ensure they're not touching.
Transfer to the oven. Bake for 14 minutes or until golden brown and set. These cookies are meant to be very moist, not dry. Do not over-bake or they will become hard and dry. Remove from the oven. Serve. (Note: These tend to taste much more flavorful the next day after storing them in the refrigerator overnight so don't hesitate to make these in advance).
Store leftovers in a sealed container in the refrigerator for up to 7 days or the freezer for up to 3 months.