In a mixing bowl, whisk together your cashew butter with syrup, until combined.
Add your dry ingredients and mix very well, until a thick batter is formed. If it's too thin, add extra coconut flour. If the batter is too thick, add extra milk/water to thin out.
Line an 8 x 8-inch pan with parchment paper. Transfer your gingerbread cookie batter into it and press firmly into place. Spread your cream cheese frosting on top.
Refrigerate your bars for at least 30 minutes, to firm up.
Notes
* I used a monk fruit sweetener. For a more pronounced gingerbread flavor, use blackstrap molasses. Pure maple syrup and agave nectar also work. ** See post for frosting options. I used homemade, but using cashew cream cheese works well too.