In a large bowl, cream together palm shortening and coconut sugar until smooth. Mix in the egg and molasses.
In a medium bowl, combine the almond flour, arrowroot powder, baking soda, salt, and ground ginger, and mix well.
Stir the dry ingredients into the wet ingredients, and mix just until moistened. Add the fresh and crystallized ginger and mix until evenly distributed.
Chill dough in the refrigerator 20 to 30 minutes.
Shape dough into 1-inch balls. If desired, roll tops in raw cane sugar. Place about 2 inches apart on ungreased or parchment-covered baking sheet.
Bake 10 to 12 minutes or until lightly browned. Allow to cool about 5 minutes before removing from baking sheets.