Preheat oven to 300 F.

Grind up your almonds in a food processor until ground into a fine meal. You may be able to get a better (finer) texture if you do it in two batches, instead of being impatient like me and dumping them all in at once.

In a large mixing bowl, cream the butter, coconut oil and sugar together. Add molasses and egg until well mixed.

Add arrowroot powder and all spices, salt and baking soda. Keep mixing until everything is well incorporated, and the dough forms a thick but soft ball.

Grease your cookie sheets. Make small balls of dough about the size of a cherry tomato. Roll lightly in your hands, and place on cookie sheet, flattening them slightly with your hand (don't worry too much about this- they will mostly flatten themselves during baking).

Bake for 20 minutes at 300 F. Allow to rest on cookie sheets for 10-20 minutes before transferring to wire cooling trays.