Preheat the oven to 325F and line a rimmed baking sheets with parchment or silicone liners.
In a medium bowl, whisk together the almond flour, coconut flour, ginger, cinnamon, baking soda, and sea salt.
In a large bowl, beat together the almond butter, coconut oil, and erythritol until smooth. Beat in the egg, molasses, and fresh ginger until well combined.
Add the almond flour mixture and continue to beat until the dough comes together.
Roll into 1 inch balls and place a few inches apart on the prepared baking sheet, flatten each cookie down just a bit with your finger tips so they look like thick discs.
Bake for 10 minutes to until set through and crackled over the top (they will also smell delicious). Remove and let cool completely on the pan. Transfer to a plate or an airtight container and repeat until all cookies are done.
I like to store these cookies in an airtight container in my fridge for up to 1 week.
*If you want to keep this recipe 100% vegan, substitute 1 chia or flax egg for the egg.