Preheat your oven to 350 degrees.

In a large bowl mix together your dry ingredients: almond flour, coconut flour, spices, baking powder, and salt.

In a separate bowl, whisk your eggs. Add in melted coconut oil, maple syrup, and vanilla. Whisk until combined, and add wet ingredients to dry.

Mix together until well incorporated and no dry ingredients remain. Batter should be relatively thick and able to mold (if not, add in another tbsp coconut oil).

In a small bowl, mix together coconut sugar with spices.

Begin to roll into small balls about 1-1.5 inches in diameter. Roll into sugar and spice mixture until completely coated. Place on a cookie sheet about 2 inches apart. Once you have filled up the pan, use a spoon to gently press down on each cookie until they are slightly flat on top.

Move to the oven and bake for 12-15 minutes (depending on oven). Cookies should still be soft, but slightly firm on the top. Remove from oven and let sit for another 5 minutes before removing.

Cookies are delicious served warm! You could also let them completely cool. They will store in an air tight container for about 3 days, or can be frozen and defrosted to room temperature when ready to eat.