Chai Spiced Cookies (paleo, vegan)

In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda, salt and spices. Set aside.
1 cup (100 grams) almond flour, 1/4 cup (32 grams) coconut flour, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground cloves, 1 teaspoon baking soda, 1/4 teaspoon salt
In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute.
6 tablespoons (84 grams) coconut oil, 3/4 cup (150 grams) coconut sugar, 6 tablespoons (98 grams) natural almond butter, 1 1/2 teaspoons vanilla extract
Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in chopped almonds. Chill the dough for an hour or until easy to roll into balls.
1 large egg, 3/4 cup (83 grams) almonds
Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
Roll the dough into 8 (75-gram) balls. Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
Bake for 11-14 minutes or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.