Preheat oven to 325 degrees
Take a large mixing bowl and add the almond and tapioca flours, baking powder, salt, ginger, cinnamon, and allspice.
In a separate bowl, add your sugar, coconut oil or butter, egg, vanilla extract, and molasses. Mix with a hand mixer on low. Once well mixed, add to your dry ingredients and gently mix completely.
Line your baking sheet with parchment paper or a silicone baking sheet, use a small spoon and make into 2-inch sized balls. Bake for 12-15 minutes.
Once done, remove from the oven, and place cookies on a cooling rack. Store in an airtight container.