Servings: Serves: 20

1-1/4 c. Almond flour 1-¼ c. Almond flour
¼ c. Coconut flour ¼ c. Coconut flour
¼ c. Arrowroot flour ¼ c. Arrowroot flour
¾ t. baking soda ¾ t. baking soda
1 t. ground ginger 1 t. ground ginger
½ t. cinnamon ½ t. cinnamon
¼ t. ground cloves ¼ t. ground cloves
¼ t. salt ¼ t. salt
¼ c. butter, melted ¼ c. butter, melted
¼ c.+ 2 T. pure maple syrup ¼ c.+ 2 T. pure maple syrup
2 T. molasses 2 T. molasses
raw sugar for rolling in raw sugar for rolling in

In a medium bowl, combine dry ingredients with a whisk.
In a large bowl, combine butter, maple syrup and molasses and mix until smooth.
Add dry ingredients to large bowl with butter mixture and stir with a spoon until well combined. Dough will be soft.
Refrigerate dough for at least an hour or freeze for later baking (thaw somewhat before continuing).
Roll dough into 1" balls and roll balls in raw sugar and place onto a parchment lined cookie sheet. With the palm of your hand, slightly press down on the dough ball.
Bake at 350 for 8 to 10 minutes. Cool on sheet to firm up.