Preheat oven to 350 degrees

Add almond butter and butter to a microwave-safe bowl and microwave for about 20 seconds until butter is soft and almond butter is melted. You just need the two to melt a tad bit so they can be mixed easily with a spoon. You do not want this too hot or the eggs will cook when you try to mix them in.

Add in the vanilla extract and the two eggs, and mix well with the spoon.

Add the almond flour, GF All-purpose flour, salt, ginger, cinnamon, cardamom, cloves, and monk fruit sweetener and mix well.

Then add in the Reese's zero sugar peanut butter chips and mix well.

The dough will look like breadcrumbs almost – but when you gather a spoonful or two together, they should easily bind.

Roll about 2–3 spoonfuls of dough together into a ball and then gently flatten the ball and place it on a Silpat-lined or parchment-lined baking tray. Repeat until all the dough is used up.

Bake cookies for 12 minutes. Remove from oven and let sit for a minute and then carefully transfer to a cooling rack. Let cool completely.

Cookies can be served like this.

Or, for a festive spin, serve cookies dipped in peanut butter and sprinkled.
TO MAKE THIS: melt 2 teaspoons of coconut oil with 3 tablespoons of Reese's Zero Sugar Peanut Butter Chips by placing them in a microwave-safe dish and microwaving them for 20 seconds. Repeat until melted. Dip half of the cookie into this melted peanut butter coconut oil mixture and lay on a Silpat-lined baking tray. Sprinkle with your favorite sprinkles and let cool before serving.