Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or silicone baking mat.
In a large bowl, combine all of the dry ingredients. Use a fork to mix them together, being sure to break up an lumps in the almond meal or coconut flour. Once well mixed, set aside.
In a medium bowl, combine wet ingredients. Mix with a whisk until the mixture has a smooth and even consistency.
Pour the wet ingredients into the bowl containing the dry ingredients. Mix with a spoon until all of the batter is smooth and has an even consistency, the coconut flour has a chance to absorb liquids (this takes a couple of minutes), and the there are no lumps.
Carefully roll the batter into 16 golf ball size portions and arrange them on the lined baking sheet, with about 1 1/2 inch space between them.
Using a clean mason jar or another glass container with a flat bottom, carefully flatten the balls of dough to about 1/2 inch thickness. If the flattened dough sticks to the container, gently shake it a little and the dough should easily come off.
Bake in a 350 degree oven for 20-22 minutes or until the cookies are no longer completely soft and are turning slightly golden brown on the top.
Once done baking, transfer the cookies to a wire cooling rack. Allow cookie to cool completely before enjoying and/or storing in an air-tight container.