1. Preheat the oven to 350.

2. In a large bowl in a stand-up mixer, mix together the palm shortening and coconut sugar until creamy.

3. Add the egg, vanilla, maple syrup and molasses and mix well.

4. Add the almond flour, coconut flour, baking soda, ginger, cinnamon, clove and salt.

5. Mix well, stopping to scrape down the sides of the bowl and mix again.

6. Take a Tablespoon size scoop of dough and roll into a ball.

7. Place the balls on a parchment-lined baking sheets.

8. Bake for 10 minutes or until golden.

9. Cool on baking sheets for 2 minutes, then transfer the cookies to wire racks to cool completely.

10. Once cooled, store in an air-tight container.