Whisk together the almond flour, cinnamon, ginger, xanthan gum, baking soda, nutmeg, cloves, and black pepper in the bowl of a stand mixer until well combined.
Beat the butter in a large bowl on medium speed until creamy then beat in the golden monk fruit sweetener until smooth.
Add the egg and beat until just combined.
With the mixer running on low speed, add the dry ingredients a little at a time until it comes together in a dough.
Wrap the dough in plastic and chill for at least 3 hours.
Preheat the oven to 350°F and line a baking sheet with parchment.
Roll out the dough between two pieces of parchment and cut it out into the desired shape using cookie cutters.
Place the cookies on the baking sheet and freeze for 10 minutes.
Bake the cookies for 10 to 20 minutes until done to your liking – baking longer will yield crispy cookies.
Cool the cookies for 10 minutes then transfer to a wire cooling rack – frost, if desired.