Paleo Chai Spiced Cookies (grain-free, gluten-free, dairy-free)

In a medium mixing bowl, stir together the dry ingredients (almond flour through salt).
2 cups (200 grams) almond flour, 1/4 cup (34 grams) coconut flour, 1/4 cup (50 grams) coconut sugar, 1/2 teaspoon baking soda, 1/4 teaspoon cream of tartar, 3/4 teaspoon ground ginger, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cloves, 1/4 teaspoon salt
In a large mixing bowl, mix together the melted coconut oil, maple syrup, vanilla and egg.
1/4 cup (56 grams) coconut oil, 1/4 cup (60 ml) maple syrup, 1 teaspoon vanilla, 1 large egg
Add the dry mixture to the wet and stir just until combined.
Wrap the dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.
Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper.
Roll the dough into 1" balls, roll in the sugar, and place 2" apart on the prepared baking sheet.
3-4 tablespoons sugar
Bake for 8-10 minutes or until the tops are firm and no longer wet. They will not brown but may crack a little.
Remove to a baking sheet to cool completely.
Store in an airtight container for up to 5 days.