Combine coconut and almond flour, xantham gum, baking soda, and spices in a bowl. Stir with a fork, removing any clumps.
Cream butter in a stand mixer for about 3 minutes.
Add sugar free brown sugar substitute (Swerve Brown Sugar) and molasses to the butter. Continue to cream until fluffy, about 10-13 minutes.
Add the eggs one a time to the mixer bowl, mixing until just combined.
Add in the flour/spice mixture by about ¼ cup at a time with the mixer continuously mixing on low speed, making sure it is incorporated completely before adding more.
Form the dough into a rectangle and wrap in saran wrap (or whatever cling wrap). Refrigerate for at least 3 hours. The goal is to make the butter solid again so that the dough can be rolled smooth and maintain its shape while baking.
Preheat oven to 350°F. Line a baking sheet with a silicon mat. Roll out the dough between two sheets of parchment paper to desired thickness. Cut into cookie shapes and place onto the silicon mat. Bake for 7-13 minutes, depending on thickness and desired crispiness.
Remove from oven and place on cooling rack. Permit to air out for around 5 hours before packaging. Enjoy with your favorite buttercream icing, or just eat plain!