In a medium bowl mix together almond flour, coconut flour, arrowroot flour, baking soda, ground ginger, ground cinnamon, ground cloves and salt. Set aside.
In a hand mixer or a stand mixer. On medium-high beat together room temperature unsalted butter, brown sugar and 1/2 cup of granulated sugar, until it has mixed evenly together. Scrap down the sides as needed. About 2 minutes.
Put mixer on medium-low and slowly add in the egg. Then slowly add in the unsulphured molasses. Next slowly add in the dry ingredient mixture. Scrap down the sides as needed. Transfer the mixture to a bowl and cover with beeswax wrap or plastic wrap. Put in the fridge for 1-2 hours, or overnight.
Preheat oven to 350 degrees. Prepare baking sheets with parchment paper. Place 1/2 cup granulated sugar in a small bowl.
Taking small scoops of the dough, roll them into inch balls. Then coat the ball in granulated sugar. Place them on the prepared baking sheets. Repeat until you have a full baking sheet. Keeping the balls at least 2 inches apart on all sides. Bake for 9 minutes or until the tops start to crack.
When done, remove from the oven. Let cool on baking sheet for 3-5 minutes then transfer to a wire rack until completely cooled. As they cool they will harden slightly but they will still be soft and chewy. Eat immediately or store in an air tight container up to 2 weeks.