Increase oven temperature to 350℉ and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking soda, cream of tartar, and sea salt.
In a separate bowl, add coconut sugar and coconut oil. Beat the mixture until smooth with an electric mixer.
Add molasses, egg white, and gingerbread tincture one by one, beating until incorporated in between.
Fold dry ingredients into wet ingredients.
In a small bowl, whisk together ¼ cup maple sugar or blonde coconut sugar, ¾ tsp cinnamon, and ¼ tsp ground ginger.
Using a 1 tbsp scoop, scoop dough and roll into a ball. Roll dough in cinnamon sugar mixture. Place on a baking sheet, making sure cookies have room to expand. Do not flatten.
Bake cookies for 8-10 minutes, or until just firm around the edges. Remove from oven and let cool for 5 minutes on the baking sheet. Then, transfer to a cooling rack to cool completely.