Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, monk fruit sweetener, baking soda, salt, ground ginger, and cinnamon. Stir in the chopped dried pineapple.

Mix wet ingredients: In a separate bowl, whisk together the egg, melted coconut oil (or butter), vanilla extract, and fresh ginger if using.

Combine: Pour the wet ingredients into the dry ingredients and mix until a dough forms. Let the dough sit for 5 minutes to allow the coconut flour to absorb moisture.

Shape cookies: Using a tablespoon or small cookie scoop, roll the dough into balls and flatten slightly on the prepared baking sheet. **Optional, roll in additional granulated monk fruit to add extra sweetness & shine.

Bake: Bake for 10-12 minutes or until the edges are lightly golden. The cookies will still be soft but will firm up as they cool.

Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.