Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix the Dry Ingredients: In a large bowl, combine the oats, almond flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, and salt. Stir until evenly mixed.

Prepare the Wet Ingredients: In a separate bowl, whisk together the almond butter, maple syrup, vanilla extract, and egg (or flax egg). For a flax egg: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let sit for 5 minutes to thicken.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until a dough forms. The dough should be thick and slightly sticky.

Fold in the Almonds (and Optional Add-ins): Add the chopped almonds and any optional mix-ins like dark chocolate chips or dried cranberries. Stir to distribute evenly.

Form the Cookies: Using a spoon or cookie scoop, form 1 to 2-inch balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of the spoon or your fingers.

Bake: Bake for 10-12 minutes, or until the edges are golden brown and the center is set. Keep an eye on them to avoid overbaking, as these cookies are soft and chewy by nature.

Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy with a cup of tea or hot cocoa for the ultimate cozy holiday treat!