Pre-heat your oven to 325 degrees. Line a standard baking sheet with parchment paper or a reusable silicone liner. 

Combine the almond flour, arrowroot flour, and salt in a bowl. Whisk well to aerate and combine, then add the minced candied ginger. Mix until the ginger looks evenly distributed through the dry ingredients.

In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla, and flaxmeal. Add the wet ingredients to the dry, then stir until the dough begins to come together. It should begin to form a ball and be somewhat stiff. If it looks too wet, add a small spoonful or two of the arrowroot and mix once more. 

Using a small cookie scoop (the size I use is a 1.5 tbsp scoop) or a tablespoon measuring spoon, scoop out level portions of the dough. Place the flat side down on the baking sheet with the domed/rounded side facing up. These don’t spread much so you can place them about an inch apart on your baking sheet. Repeat with the remaining dough. 

Fill a small bowl with cool water. Dip your thumb into the water, then make an indention with your thumb in the center of each cookie, making sure not to press all the way down to the bottom. The water helps the dough keep from sticking to your thumb. Repeat with the remaining cookies. Using a small spoon, fill each indention with orange marmalade. 

Bake the cookies in your preheated oven for 20-22 minutes or until the edges and bottoms are just beginning to turn golden brown. Allow the cookies to cool completely before eating. Makes approximately 24 small cookies. Store in an airtight container for up to 3-4 days.