Two kinds of cookies

Today I've been a real housewife; I've been cleaning, done laundry, washing dishes and made two different kinds of cookies (both Paleo of course). I found both recipes in the Paleo recipe book. I'm now quite exhausted and am looking forward to a calm evening in front of the TV.

Gingersnaps
(makes about 15-20)
2 tsp powdered ginger
2 tbsp honey
2½ dl almond butter
1 egg
1 tsp cinnamon
¼ tsp ground cloves
A pinch of fine sea salt

Preheat the oven to 175 degrees. Mix all the ingredients well together in a bowl. Line a large baking sheet with baking paper and scoop out pieces of dough that are about 1 tbsp in size and press them on the parchment paper in the shape of a cookie. The gingersnaps will not expand or change shape when cooked. Place in the oven and bake for about 12 minutes, until just cooked.

Shortbread with dark chocolate
(makes about 25)
5 tbsp grass fed butter
1 tbsp coconut oil
3 tbsp honey
5 dl almond flour
6 thin squares of dark chocolate (the more % cocoa, the better)

Preheat the oven to 175 degrees. In a small pot over low heat, melt butter, coconut oil and honey together. In a medium bowl, measure out almond flour. Slowly pour the butter mixture into the alomond flour, stirring constantly. Roll the dough into 3-4 cm balls and place on a well greased baking dish. Press a small fork on the cookies to create a pattern and flatten them a bit. Bake for 15 to 20 minutes, or until golden in color. Allow the cookies to cool for several minutes. Once cool, melt the chocolate in a heat proof dish of a pot of boiling water. Dip the bottom of the cookies and place upside down on a piece of baking paper to cool down.